Chef Phil Tessier is joining Truffle Shuffle to teach us how to make his delicious, creamy risotto with fresh summer corn and black truffles!! As the trainer for the esteemed Bocuse d’Or (known as the “Culinary Olympics!!”), we feel so lucky to have him teaching us essential knife skills, cooking techniques, and so much more. Click the links to the left for the recipe, shopping list, and culinary tips from the Chef for helpful tips & tricks before you get started.
1. When sweating your shallots and toasting your rice, try to get little to no color.
2. Don't stop stirring! You may get tired, but I promise it's worth it—the more you stir, the creamier your risotto will be.
3. Always use warm stock when making risotto: the heat coaxes the starch out of the rice, making it creamier.
4. Always season to taste! Add as much or as little salt and acid as you prefer.
Here are some Frequently Asked Questions that may help.