Risotto with truffle - Yann´s food

Name: Risotto with truffle
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 3 dl rice, Carnaroli or Arborio; 250 g chestnut mushrooms; 2 tbsp truffle, finely grated; 2 dl white wine, I use sauvignon blanc from the Rhône Valley; 1 l chicken broth; 1 banana shallots, finely chopped; 1 dl parmesan, finely grated; 50 g butter, to taste; salt and pepper, to taste

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Risotto with truffle and chestnut mushrooms.
This recipe uses real truffle.
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 store it properly, it keeps for several days and you can make several dishes.

Some tips on truffles:

Black truffle needs some heat to properly release the flavours.
Store it in an airtight jar, wrapped in paper towels.
The paper is changed every day, 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 you with these truffle recipes:
Pasta with truffle
Cauliflower soup with bacon and truffle

More risotto recipes:
Risotto with scallops

Truffle risotto is one of the most elegant dishes you can make with relatively few ingredients. It is all about quality here: good rice, hot stock, plenty of Parmesan and, the unbeatable star of the show, fresh or good quality truffle. The result feels like a restaurant experience at home.

The secret to a truly creamy risotto is adding the stock gradually and stirring steadily. Never heat the truffle too much: add it just before serving so its fine, earthy aroma can shine.

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.

🍷 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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Prep 5 min

Cook 25 min

Total 30 min

Servings 4 servings

Instructions

Pour olive oil into a large pan or saucepan.
Heat the broth in a separate pot.
Fry the onion until soft and shiny.
Add the rice and let it cook until the rice grains are shiny.
Add the wine and lower the heat. From now on it is important to stir constantly.
Add broth, a little at a time while stirring constantly.
Taste the rice; when it still has some bite, it's time for the next step.
Add parmesan and stir, making sure the risotto does not get too thick.
Add the truffle; black truffle needs heat to release its flavours.
Add the mushrooms.
Finish with butter, I use a generous knob.
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 chestnut mushrooms.

Notes

Tips: Stir gently and often. Add the hot stock a little at a time and let the rice absorb it between additions.

Storage: Risotto is best fresh but keeps in the fridge for 2 days. Reheat with a little stock or butter.

Variations: Replace the truffle with crispy fried mushrooms and parmesan for a cheaper version.

Nutrition per serving

Calories: 474 kcal
Carbohydrates: 57 g
Protein: 13 g
Fat: 20 g
Saturated fat: 9 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 8 g
Cholesterol: 33 mg
Sodium: 1,060 mg
Potassium: 444 mg
Fiber: 2 g
Sugar: 3 g

Nutrition values are estimates.

Frequently asked questions

Can I use truffle oil instead of fresh truffle?

Yes, a few drops of high quality truffle oil drizzled over the finished risotto adds good flavour. Use it sparingly as it can be overpowering, and look for oil made with real truffle rather than artificial flavouring compounds. If your budget allows, though, go for real truffle.

What kind of rice is best for risotto?

Carnaroli is the chefs’ favourite because it holds its shape better than Arborio, is more forgiving and gives a more al dente bite. Arborio is easier to find in the shops and gives a good result, and Vialone Nano is another good option. Avoid long grain rice; it does not work.

Can risotto be made ahead?

Risotto is best straight from the pan, but you can cook it two thirds of the way and then finish it just before serving. Add a little extra stock and stir vigorously, and it will quickly come back to life.

How do I finish a truffle risotto correctly?

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.

What type of truffle is best for truffle risotto?

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.