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Black Truffle Risotto On-Demand Class

Hosted by Chef Tyler Vorce

Let's Get Cooking!

Learn to cook a French-style risotto! Chef Tyler teaches you all the techniques to perfect the elusive risotto texture that's best described as “rice suspended in sauce." This creamy, luxurious dish is the perfect opportunity to let our black truffle's delicious natural flavor truly shine. Simple, elegant and versatile, this elevated risotto is perfect for a decadent weeknight meal or show-stopping addition to any dinner party.

1. After you add your last ladle of broth, be sure to cook the risotto down to ‘Au Sec’ for the final time so it's the ideal texture once you add the dairy.

2. When sweating your shallots and toasting your rice, try to get little to no color.

3. 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.

4. Always season to taste! Add as much or as little salt and acid as you prefer.

5. Feel free to add a purée of any of your favorite vegetables in place of the whipped cream for a lighter version of this dish. Spinach purée, butternut squash puree, and asparagus purée will all taste incredible!

6.. This risotto tastes great with your favorite roast veggies. Or, you can wilt some tender greens like arugula, spinach, or pea tendrils directly into your finished risotto for added flavor!

Daniel's Wine Recommendations

WINE PAIRING NOTES

The dish is rich, creamy, & buttery—the ideal showcase for beautiful, aromatic truffles. When I'm pairing for anything involving truffles, I look to where truffles are hunted: France, Spain, Italy, and Australia.

If you prefer red wine, I love a Northern Italian Barolo from the Nebbiolo grape, which produces a big wine with high acid and full-bodied tannins. A Spanish Rioja from the Tempranillo grape would also be delicious, which is fruit-forward when young, with red fruit dominating, high acid, and medium tannins. Southern Italian Aglianico is nicely versatile, combining the flavor profile of Pinot Noir and Barolo, with high acid and a smooth, light to medium body.

If you enjoy white wine, try an Italian wine produced from the Trebbiano or Vermentino grape. Known for their herbality and freshness, they make for the perfect palate cleanser for the risotto's richness, wiping the slate clean to prepare you for another delicious bite. Similarly, Spanish Albarino with its notes of fresh meyer lemon zest makes for an excellent pairing.

Cheers!

Meet Your Chef!

Tyler Vorce

Co-Founder

Born and raised in Kennebunk, Maine, Chef Tyler Vorce has been working in kitchens since he was fourteen years old. What started as a dishwashing position at Pier 77 Restaurant in Cape Porpoise grew, with the guidance of his mentor Chef Pete Morency, into a lifelong love of cooking. Since graduating from Johnson & Wales University’s culinary program, he’s worked in some of the world’s most highly acclaimed kitchens, including Dovetail in New York City and the three Michelin-starred restaurant, The French Laundry. Tyler co-founded Truffle Shuffle in the hopes of sharing his extensive culinary knowledge, with the goal of arming curious home cooks with all skills and techniques necessary to cook like professional chefs.

HAVE QUESTIONS OR ISSUES?

Here are some Frequently Asked Questions that may help.

How do I get started?
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1. Print shopping list and procure the ingredients from your local grocery store

2. Download, print and review the provided step-by-step recipe

3. Prepare your mise en place as indicated on the recipe

4. Review Notes From The Chef

5. Begin the video class and be ready to enjoy a delicious meal

What if I have a culinary question for a Video On Demand Class?
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If you have any questions about your VOD class, you can always email info@truffleshufflesf.com.

Where can I find Truffle Shuffle products in store?
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You can search to find our Truffle Shuffle products HERE.

Reach out to us and we’ll make sure to answer any questions you have.

JOIN US FOR A LIVE COOKING EXPERIENCE

Friday, August 6
COMPLIMENTARY!

AS SEEN ON SHARK TANK | Tortellini en Brodo

$0.00
2 Servings
As tortellini that won over The Sharks, this delicious dish is very near and dear to our hearts!!! Join us for this complimentary experience to learn how to make this Shark-approved handmade ricotta tortellini from scratch with an aromatic wild mushroom broth, all finished with our Truffle Carpaccio and Balinese Truffle Salt.

AS SEEN ON SHARK TANK | Tortellini en Brodo

Sunday, August 8
COMPLIMENTARY!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

$0.00
2 Servings
We knew the secret to winning over The Sharks was to tap into their sweet side, so we decided there was no better way than with these light, warm crepes, stewed summer strawberries, freshly whipped cream, and plenty of our Brown Butter Truffle Honey! Join us in this exciting, complimentary class to learn to cook this delicious, Shark-approved brunch!!!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

August
14

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

$100.00 $20.00
2 Servings
We knew the secret to winning over The Sharks was to tap into their sweet side, so we decided there was no better way than with these light, warm crepes, stewed summer strawberries, freshly whipped cream, and plenty of our Brown Butter Truffle Honey! Join us in this exciting, limited-time class to learn to cook this delicious, Shark-approved brunch!!!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

August
19

AS SEEN ON SHARK TANK | Tortellini en Brodo

$125.00 $20.00
2 Servings
Before we left for Vegas, we gathered the whole team at Truffle Shuffle to decide which dish would truly make The Shark’s jaws drop, knock their shark socks off, and really seal the deal. This delicate, handmade ricotta tortellini in a rich, steaming wild mushroom and herb broth was an easy answer! We can’t wait to bring it back for this very special culinary experience!!!

AS SEEN ON SHARK TANK | Tortellini en Brodo