A creamy, indulgent risotto showcasing the exquisite flavor of truffles. This classic Italian dish requires patience and attention, but the results are absolutely worth it! The earthy aroma of truffle turns this humble rice dish into a gourmet experience worthy of any fine dining establishment. Perfect for special occasions or when you want to treat yourself to something truly extraordinary.
Serves
2-3
Ingredients
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 20g crushed Preserved Truffle Pieces per person
- 2 tablespoons Truffle Jus
- 250g arborio rice
- 750ml good quality chicken stock
- 1 tablespoon butter
- A crank of black pepper
- 75g Parmesan cheese
- Additional truffle slices for serving
TIPS:
- The keys to perfect risotto are patience and attention. Never rush adding the stock.
- Stir constantly to develop the creamy texture, but be gentle to avoid breaking the rice grains.
- The finished risotto should have a creamy, flowing consistency. Not too thick or too soupy.
- Add a small truffle shaving on top of each serving for an even more luxurious version.
Method
Prepare your base ingredients:
- Bring the chicken stock to a gentle boil in a separate saucepan, then reduce to a simmer.
- In a heavy-bottomed pan, heat the olive oil and butter over medium-low heat.
Cook the aromatics:
- Add the finely chopped shallots to the pan and cook gently until translucent but not browned.
- As noted in the demonstration, shallots are preferred over onions for their smoother flavor and better texture.
Toast the rice:
- Add the arborio rice to the pan and stir thoroughly, coating each grain with the butter mixture.
- Continue stirring for 1-2 minutes until the rice is slightly translucent around the edges.
The patience phase:
- Add one ladle of hot stock to the rice and stir continuously.
Allow the liquid to be fully absorbed before adding the next ladle of stock. - Continue this process, stirring gently but consistently. You’ll notice the gluten releasing from the rice, creating a creamy texture.
- Keep adding stock gradually until the rice is about 90% cooked (approximately 18-20 minutes) – it should be tender but still have a slight bite.
Add the luxury ingredients:
- Once the rice is almost cooked, fold in the crushed truffle pieces.
- Remove from heat and add butter, pepper, and Gourmet Truffle Jus.
- Stir in the Parmesan cheese.
Serve immediately:
- Plate the risotto while it’s still creamy and hot.
- Serve with slices of truffle, olive oil, and shredded Parmesan.
