Black Truffle Risotto Recipe

Author: Laumont Chef

Cooking Time: 45 minutes

How to Make Black Truffle Risotto

Elevate your dining experience with this exquisite Black Truffle Risotto, a dish that combines creamy Arborio rice, earthy mushrooms, and the luxurious flavor of black truffle. This black truffle mushroom risotto is the perfect harmony of textures and flavors, making it a standout choice for special occasions or a cozy dinner at home. Follow this black truffle risotto recipe to create a gourmet meal that’s sure to impress.

Keywords:  luxurious, gourmet, black truffle, creamy, comfort food, dinner party, quick, authentic

Nutritional Information (Per Serving):

• Calories: 450
• Protein: 12g
• Carbohydrates: 50g
• Fat: 18g
• Fiber: 3g
• Sodium: 400mg
  

Recipe Category:  Dinner

Recipe Cuisine:  Italian

Ingredients Needed for Black Truffle Risotto

• 1 cup Arborio rice
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 leek, finely chopped
• 1 cup boletus edulis (or dried porcini mushrooms), hydrated in hot water for 6 hours
• 1 cup fresh asparagus, chopped
• 4 cups vegetable or chicken stock, heated
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 1 tablespoon truffled butter
• 1 teaspoon black truffle paste
• Freshly sliced black truffle (for garnish)
• Salt and freshly ground black pepper, to taste
  

How to Prepare Creamy Black Truffle Risotto

1. Prepare the Mushrooms and Asparagus:
   Hydrate the boletus edulis in hot water for at least 6 hours. Drain and chop. Prepare the asparagus by trimming the ends and chopping into small pieces.
2. Sauté the Vegetables:
   Heat the butter and olive oil in a large pan over medium heat. Add the chopped onion and leek, cooking until softened and translucent. Stir in the asparagus and chopped boletus edulis. Cook for about 3 minutes.
3. Toast the Rice:
   Add the Arborio rice to the pan and stir for 1 minute until the rice is lightly toasted.
4. Deglaze with Wine:
   Pour in the white wine and stir until it has evaporated, enhancing the flavor of the rice.
5. Cook the Risotto:
   Begin adding the hot stock, one ladle at a time, stirring constantly to release the starches from the rice. Allow the liquid to absorb before adding more stock. Repeat this process for 15-18 minutes until the rice is cooked but still al dente.
6. Incorporate Truffle Flavor:
   Stir in the truffled butter, black truffle paste, and grated Parmesan cheese. Mix vigorously to create a creamy consistency. Season with salt and freshly ground black pepper to taste.
7. Garnish and Serve:
   Serve the risotto in individual bowls. Top with freshly sliced black truffle and an optional drizzle of black truffle oil for an extra touch of luxury.

Serves:  4
Total Preparation Time:  45 minutes