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Black Truffle Risotto


Preparation: 30 minutes  /  Cooking: 30 minutes


  • Tbsp of Minced Black Truffle
  • 1 litre of Vegetable stock
  • 180 grams Carnaroli or Arborio rice
  • 1 small onion, chopped very fine
  • 2 tbsp Extra Virgin Olive Oil
  • 250 ml (1 cup) dry white wine
  • 50 g butter, diced
  • 50 g finely grated Parmesan or Grana Padano
  • Salt to taste


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  1. Grate the cheese into a bowl, and add the diced butter and 1 tbsp olive oil.Mix gently.
  2. Bring a small saucepan to the boil with the vegetable stock and keep on slow simmer.
  3. Meanwhile using a heavy based flat bottomed pan, saute the onion in 1 tbsp of olive oil until translucent.
  4. Add the rice to the onion and heat through until all grains are hot and coated in oil.
  5. Add 1 cup of wine to the rice and stir until dissolved. Then add 1 cup of hot stock, again stirring until dissolved.
  6. Keep adding small quantities of stock until rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine.
  7. Rice should be al dente, not too runny, but moist with no excess liquid remaining.
  8. Turn off heat and add the diced butter, parmesan mixture, and minced Truffle, and quickly beat into the risotto until you get a creamy finish.
  9. Leave for 1 minute. Plate up the risotto and serve.

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