🎥 How to make Black Truffle Risotto | HD
Black Truffle Risotto
Rated 5.0 stars by 1 users
Category
Main Dish
Servings
2
Prep Time
30 minutes
Cook Time 🍳
30 minutes
Chef
Chef Tyler
Learn to cook an elegant French-style risotto! We will teach you all the techniques you'll need to perfect the elusive “rice suspended in sauce,” or the goal of any great risotto. This creamy, luxurious dish is the perfect opportunity to let our black truffle’s delicious flavor truly shine.
Ingredients 🍲
- 3 tablespoons olive oil
- 3 cups chicken broth ❄
- 1 ounce Parmesan ❄
- 1 heaping cup carnaroli rice
- 1½ cups water
- 1 jar Truffle Carpaccio
- 2 tablespoons unsalted butter ❄
- 1 packet Balinese Truffle Salt
- 1 shallot
- ½ cup heavy cream
Cutting board
Wooden spoon
Cheese grater or
1 c Measuring cup
Knife
Medium mixing bowl
Large pan
Champagne vinegar or other favorite vinegar
2 oz ladle
Whisk
2 qt sauce pot
❄ Please keep refrigerated before class ❄
Please have ½ cup of dry white wine on hand
Mise en Place 🥄
Directions 📝
Prep 🔪
Heat the broth and water to the boil in the 2 qt pot, set aside.
- Whip the heavy cream to soft peaks.
- Grate the Parmesan cheese.
- Chop half of the Truffle Carpaccio.
- Peel and finely mince the shallot.
How to Cook 🍳
- Sweat the shallot in olive oil over low heat, season lightly with Balinese Truffle Salt, cook until translucent and tender without any color.
- Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.
- Deglaze the pan with white wine, increase heat to medium-high, cook until all of the wine has evaporated.
- Reduce the heat to medium and add one ladle of hot stock to the pan.
- Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only ¼ cup of stock left and the rice is al dente.
- Turn down to low heat and add the butter, whipped cream, and Parmesan cheese. Stir until homogenous.
- Add the chopped Truffle Carpaccio to the risotto.
- Add a couple drops of Champagne or your other favorite vinegar to heighten the taste.
- Adjust the seasoning with Balinese Truffle Salt.
- Garnish the risotto with the rest of the Truffle Carpaccio and enjoy!
To add fresh truffles to this dish, you can shave or microplace them all over the finished dish.
*Bonus! Check out our Fresh Truffle Guide!
Delicious! I used left over truffle oil from a couple jars of carpaccio to sauté some mushrooms from the local farmers market (instead of truffles;) added them just before serving. I also doubled the recipe. The vinegar is a surprisingly important ingredient, btw. Yummy!
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