Truffle Risotto: A Step-by-Step Recipe for a Truly Luxurious Dinner

Risotto has a reputation for being fussy, but the truth is that it is one of the most forgiving and rewarding dishes you can make at home. When you add truffles, whether fresh black truffle shaved over the top or a spoonful of truffle butter stirred in at the end, you get something that feels like a restaurant plate without the restaurant price tag. This recipe serves four as a main course or six as a starter.

You will need: 300 grams of arborio or carnaroli rice, one small onion finely diced, a glass of dry white wine, about a liter of warm chicken or vegetable stock, 60 grams of unsalted butter, 60 grams of finely grated Parmesan, a tablespoon of olive oil, salt, and your truffle. If you are using fresh black truffle, plan on about 10 to 15 grams per person for shaving. If you are using truffle butter or truffle paste, adjust to taste.

Making the Risotto

Start by keeping your stock warm in a separate pot. Cold stock will shock the rice and slow down the cooking. In a wide, heavy-bottomed pan, warm the olive oil over medium heat and add the onion. Cook gently until soft and translucent, but not browned. Add the rice and stir for a minute or two, until the grains are glossy and smell slightly toasted. This step, called tostatura, helps the rice hold its shape.

Pour in the wine and stir until it has mostly evaporated. Then begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each ladle is almost fully absorbed before adding the next. This process takes about 18 to 20 minutes. The rice should be tender but still have a slight bite, and the texture should be creamy, flowing like lava when you tilt the pan.

When the rice is nearly done, take the pan off the heat. Add the cold butter and the Parmesan, and stir vigorously. This final step, called mantecatura, is what gives risotto its signature creaminess without any cream. Taste and adjust the salt. If the risotto seems too thick, loosen it with a little more warm stock.

Finishing with Truffle

Now comes the best part. If you are using fresh black truffle, shave it generously over the top of each portion at the table. The heat of the risotto will release the aroma, and the shavings will begin to melt into the rice. If you are using truffle butter, stir it in during the mantecatura, off the heat, so the aroma stays intact. Truffle paste works the same way, though it is more concentrated, so start with a teaspoon and add more if you like.

Serve immediately, in warm bowls, with a little extra Parmesan on the side. A simple green salad and a glass of the same white wine you used in the risotto make a perfect accompaniment. Leftovers, if you have any, can be shaped into balls, stuffed with a little cheese, and fried the next day. But honestly, there rarely are leftovers.