Risotto with truffle and Chestnut mushrooms.
This recipe is with the real truffle which gives a completely different taste experience!
It will be a completely different taste experience with the real truffle compared to truffle oil!
Truffle is not the cheapest ingredient, but is so wonderfully good.
If you keep it straight you keep it for several days and you make several dishes.
Some tips on truffles:
- Black truffle needs some heat to properly release the flavors.
- Store it in an airtight glass wrapped in paper towels.
- The paper is changed everyday, the truffle should not get damp.
- Raw truffles do not taste as good as heated truffles.
In addition to truffle risotto maybe I can tempt with these truffle recipes:
Pasta with truffle
Cauliflower soup with bacon and truffle
More risotto recipes:
Risotto with scallops
🍷 Wine tips
Barolo — Risotto with truffle and Barolo — the “King of Wines” from Piedmont — is an iconic pairing. Barolo’s notes of tar, roses and earth meet the truffle’s earthiness perfectly. Barbaresco or a mature White Burgundy from Meursault are equally excellent choices.
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Risotto with truffle
Ingredients
Method
- Pour olive oil into a large pan or saucepan.
- Heat the broth in a separate pot.
- Fry the onion soft and shiny.
- Add the rice and let it cook until the rice grains are shiny.
- Add wine, from now on it is important to stir constantly, lower the heat.
- Add broth, a little at a time while stirring constantly.
- Taste the rice, when it has some chewing resistance it's time for the next step.
- Add parmesan and stir, making sure the risotto is not to dry.
- Add truffle.
- Add the mushrooms
- Finish with butter, I use a a lot.
- Season with salt and pepper.
- Place the risotto on a plate and shake it gently so that the risotto is evenly distributed on the plate.
- Garnish with fine slices of truffle and aroma mushrooms.
Nutrition
Tried this recipe?
Let us know how it was!Tips and variations
- Use Arborio or Carnaroli rice — these varieties have a high starch content and give the characteristic creamy texture.
- Heat the stock in a separate saucepan and always add warm stock; cold stock stops the cooking and leads to uneven starch development.
- Stir regularly, but not constantly. A brief pause between stirrings gives the rice time to release its starch.
- Add cold butter in pieces just before serving and stir vigorously — this is the Italian mantecatura technique that makes risotto silky smooth.
- Truffle oil works well for everyday cooking, but save real fresh truffle for special occasions — the difference is immense.
FAQ
Black truffle is most commonly used and is more affordable year-round. White truffle from Alba has a more intense aroma and is highly prized but very expensive. Good quality truffle paste or oil can substitute when fresh truffle is unavailable.
Off the heat, stir in cold butter and finely grated parmesan vigorously. This mantecatura technique creates a rich creamy emulsified texture. Add shaved truffle on top just before serving to preserve its delicate aroma.
Yes, a few drops of high quality truffle oil drizzled over the finished risotto adds good flavor. Use it sparingly as it can be overpowering, and look for oil made with real truffle rather than artificial flavoring compounds.