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Black Truffle Risotto

Black Truffle Risotto

Mise en Place

  • Cutting Board
  • Wooden Spoon
  • Cheese Grater
  • 1c Measuring Cup
  • Knife
  • Medium Mixing Bowl
  • Large Pan
  • 2 oz Ladle
  • Whisk
  • 2 qt Sauce Pan

( * Please keep refrigerated before class )

  • 3 tbsp Olive Oil
  • 1 c Carnaroli Rice
  • 1/2 c White Wine
  • 1 ea Shallot
  • 3 c Broth*
  • 1/2 c Water
  • 2 tbsp Butter*
  • 1/2 c Heavy Cream*
  • 1 oz Parmesan*
  • 1 jar Truffle Carpaccio
  • 1 packet Balinese Truffle Salt
  • 1 tsp Champagne Vinegar

Prep During Class

  1. Heat the broth and water to the boil in the 2 qt pot, set aside.
  2. Whip the heavy cream to soft peaks.
  3. Grate the Parmesan cheese
  4. Chop half of the Truffle Carpaccio
  5. Peel and finely mince the shallot

How to Cook

  1. Sweat the shallot in olive oil over low heat, season lightly with Balinese Truffle Salt, cook until translucent and tender without any color
  2. Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color
  3. Deglaze the pan with white wine, increase heat to medium-high, cook until all of the wine has evaporated
  4. Reduce the heat to medium and add one ladle of hot stock to the pan
  5. 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
  6. Turn down to low heat and add the butter, whipped cream, and Parmesan cheese. Stir until homogenous
  7. Add the chopped Truffle Carpaccio to the risotto
  8. Add a couple drops of Champagne vinegar to heighten the taste
  9. Adjust the seasoning with Balinese Truffle Salt
  10. Garnish the risotto with the rest of the Truffle Carpaccio and enjoy!
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