Black Truffle Risotto

• 2 cups Arborio rice
• 6 cups chicken or vegetable stock, warmed
• 1/2 cup dry white wine
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 ounces black truffle oil
• Salt to taste
• Freshly ground black pepper
• Fresh parsley, finely chopped for garnish

Steps

1. 1 In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and cook until translucent.
2. 2 Add the garlic and cook for another minute.
3. 3 Stir in the Arborio rice to coat with butter.
4. 4 Pour in the white wine and cook until absorbed.
5. 5 Begin adding the warmed stock, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next.
6. 6 After about 18-20 minutes, when the rice is creamy and al dente, remove from heat.
7. 7 Stir in the remaining butter, Parmesan cheese, and black truffle oil until well combined.
8. 8 Season with salt and pepper to taste.
9. 9 Serve immediately, garnished with fresh parsley.

Equipment

• Large skillet or saucepan
• Wooden spoon
• Ladles

Variations

• Add sautéed mushrooms for extra depth.
• Stir in some peas for a pop of color and sweetness.

Substitutions

• Substitute Parmesan with nutritional yeast for a vegan option.
• Replace chicken stock with vegetable stock for a vegetarian version.

Pairings

• Arugula salad
• Crusty bread
• Dry white wine

Nutrition

Tips

• Use high-quality truffle oil for the best flavor.
• Keep the stock warm to maintain the cooking temperature of the risotto.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock or water to restore creaminess.

Freezing: Does not freeze well due to the texture of the rice. Best enjoyed fresh.

Serving Suggestions

• Pair with a simple arugula salad.
• Serve with a glass of dry white wine.

FAQ