How To Make A Truffle Risotto

Truffle risotto is a luxurious dish that combines the creamy texture of Arborio rice with the earthy flavour of truffles and the nuttiness of Parmigiano-Reggiano cheese. Here’s a recipe along with the ingredients you’ll need:

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmigiano-Reggiano cheese, plus extra for serving
• Salt and freshly ground black pepper to taste
• Truffle oil or truffle paste
• Fresh white truffle shavings (if available) or truffle salt (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Broth:
   • In a saucepan, heat the chicken or vegetable broth over medium heat until it comes to a simmer. Reduce the heat to low and keep the broth warm.
2. Sauté Shallot and Garlic:
   • In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
   • Add the chopped shallot and minced garlic to the pot. Sauté for 2-3 minutes, or until softened and translucent.
3. Toast the Rice:
   • Add the Arborio rice to the pot and stir to coat it with the butter and oil mixture. Cook for 1-2 minutes, or until the rice grains are lightly toasted.
4. Deglaze with Wine:
   • Pour in the white wine and stir constantly until the liquid is absorbed by the rice.
5. Add Broth:
   • Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently.
   • Allow each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes. You may not need to use all of the broth.
6. Finish the Risotto:
   • Stir in the grated Parmigiano-Reggiano cheese until melted and well incorporated into the risotto.
   • Season with salt and freshly ground black pepper to taste.
7. Serve:
   • Divide the truffle risotto among serving plates.
   • Drizzle each portion with a small amount of truffle oil or stir in truffle paste to taste.
   • If available, garnish with fresh white truffle shavings or sprinkle with truffle salt for an extra layer of flavour.
   • Serve immediately, with extra grated Parmigiano-Reggiano cheese on the side.
   • Optionally, garnish with chopped fresh parsley for a pop of colour.

Enjoy the rich and decadent flavours of this truffle risotto, perfect for a special occasion or a luxurious weeknight dinner!