black truffle risotto


Time preparing risotto is time well spent. Chopping, stirring, enjoying the aroma from the bubbly pan, these are therapeutic actions, and the resulting risottos mouthwateringly good! Black truffle is VERY rich, soul-soothing, most aromatic, and extremely satisfying. I have paired it with a sear-roasted fillet mignon drizzled with a quick port pan sauce, and roasted asparagus. Buon apetito!

 

Risotto al Tartufo Black Truffle Risotto

A rich, flavorful and deeply umami-flavored risotto that is simply delicious.  This is a perfect match for high-end cuts of beef to make the entire meal memorable.  

Course Side Dish
Cuisine Italian
Servings 4
Author Carol Dearth

Ingredients

  • 2 cups chicken or vegetable stock
  • ½ ounce dried Porcini mushrooms
  • 1-½ tablespoons butter
  • 1 tablespoon olive oil
  • 4 shallots finely minced
  • 1 cup Arborio rice
  • ½ cup Marsala wine
  • 3-4 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons black truffle oil divided
  • 1 tablespoon freshly chopped parsley
  • salt and pepper to taste
  • ½ fresh black truffle for serving

Instructions

  1. Heat stock to simmer, add mushrooms. Cover, simmer 15 to 20 minutes. Strain out mushrooms, reserving stock. Coarsely chop mushrooms, set aside.

  2. In medium saucepan over medium heat, melt butter with olive oil. Add shallots with a pinch of salt, until shallots begin to turn golden brown, about 10 minutes. While stirring, add rice, pouring it in "like rain," so that each grain is separate. Continue sautéing and stirring about 4 minutes more. Rice will become slightly more opaque.
  3. Add wine and chopped porcini mushrooms; continue stirring. When you can see the dry pan at the bottom when you drag the spoon across, add about 1/4 cup of the hot chicken stock. It is important not to let the rice dry out at this point. Continue cooking, stirring and adding stock until all of the stock has been added. This will take about 20 minutes. Taste for doneness. Stir in the Parmesan cheese, half of the truffle oil and the parsley. Correct the seasonings if necessary. Serve immediately, drizzled with the remaining tablespoon of truffle oil and garnished with freshly grated or thinly sliced truffle.

Recipe Notes

Serves 4.


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