Recipes
A Truffle Risotto Treated Gently
A risotto for four with 320 g of rice and 30 to 40 g of black truffle. Keep it loose and add the truffle after the butter and Parmesan, just before serving.
Written by the La Truffe française teamUpdated on
La Truffe française · Serves 4 · 40 minutes · 30 to 40 g truffle
Updated
The topic guide : Cooking and storage
Ingredients
- 320 g Carnaroli or Arborio rice
- 1 litre lightly salted chicken or vegetable stock, kept hot
- 1 shallot, finely chopped
- 100 ml dry white wine, optional
- 50 g freshly grated Parmesan
- 50 g unsalted butter
- 30 to 40 g Tuber melanosporum
Method
- Soften the shallot in 20 g butter without colouring. Add the rice and stir for two minutes until translucent at the edges.
- Add the white wine if using, then add the hot stock one ladle at a time, stirring regularly for 17 to 19 minutes.
- When the rice is al dente and still flowing, remove the pan from the heat. Fold in the Parmesan and remaining butter.
- Rest for one minute, then grate the truffle over the plates. Reserve a few slices for the top.
Adapt the recipe to your table
The 30 to 40 g for four is 7.5 to 10 g per person. For six, use 480 g rice and 45 to 60 g truffle, scaling the other ingredients proportionally. Keep hot stock ready to adjust texture. Prepare the truffle and plates before finishing so the risotto is served while still loose.
Serve the risotto as soon as it is ready
Set the table while the rice cooks. The recipe calls for a short rest; a long wait changes the texture you are aiming for. If the rice absorbs the liquid too quickly before finishing, adjust with the reserved hot stock, then taste before adding salt: Parmesan and stock already contribute seasoning.
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