Truffle Risotto with Aged Parmesan
Creamy Arborio rice infused with truffle oil and finished with shaved aged Parmigiano-Reggiano.
Instructions
Heat the Stock
Warm your stock in a saucepan and keep at a gentle simmer throughout cooking. This ensures even absorption into the rice.
Sauté the Aromatics
In a wide, heavy-bottomed pan, melt half the butter over medium heat. Add shallots and cook until translucent, about 3-4 minutes. Don't let them brown.
Toast the Rice
Add the Arborio rice and stir to coat in butter. Toast for 2-3 minutes until the edges become translucent and you can smell a nutty aroma.
Add Wine
Pour in the white wine and stir continuously until it's fully absorbed. The alcohol will cook off, leaving behind its flavor.
Gradually Add Stock
Add warm stock one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. This process takes about 18-20 minutes.
Finish with Mantecatura
Remove from heat. Vigorously stir in remaining butter, truffle oil, and half the grated Parmesan. This creates the signature creamy texture. Season to taste.
Serve Immediately
Plate the risotto, shave fresh truffle generously over each portion, and finish with remaining Parmesan shavings and fresh thyme leaves.
Chef's Tips
- ✓Never rinse Arborio rice—the starch is essential for creamy texture
- ✓Keep stirring gentle but consistent for the best results
- ✓The risotto should be 'all'onda'—flowing like a wave when you tilt the plate
- ✓Shave truffle at the table for maximum aromatic impact
- ✓Use a microplane for Parmesan—it melts more evenly
Wine Pairing
Franciacorta Brut or White Burgundy
The crisp acidity and subtle minerality of these wines cuts through the richness while complementing the earthy truffle.
Ingredients
- 320gArborio rice
- 3 tbspBlack truffle oil
- 100gParmigiano-Reggiano 24-month
- 60gUnsalted butter
- 2 mediumShallots, finely diced
- 150mlDry white wine
- 1.2LChicken or vegetable stock
- 3 sprigsFresh thyme
- To tasteSea salt and white pepper
