320 g (about 1 ½ cups) carnaroli rice
1 small onion or shallot, finely chopped
3 tablespoons extra virgin olive oil
50 g unsalted butter
100 ml dry white wine
About 1–1.2 L vegetable or chicken stock, kept hot
50 g Parmigiano Reggiano, grated
10–15 g fresh black truffle (or truffle paste/cream, as needed)
Salt and freshly ground black pepper, to taste
Optional: fresh parsley for garnish
Risotto al Tartufo is a luxurious and aromatic Italian dish that showcases the unique, earthy flavor of truffles. Creamy and elegant, this risotto is perfect for special occasions or gourmet dinners, offering a sophisticated taste of Italy’s finest ingredients.
Preparation
Heat olive oil in a large pan and sauté the finely chopped onion until translucent. Add the rice and stir for 1–2 minutes until lightly translucent. Pour in the white wine and allow it to evaporate. Gradually add hot stock, one ladle at a time, stirring frequently, until the rice is al dente and creamy (16–18 minutes).
Off the heat, stir in butter, Parmigiano Reggiano, and finely grated or shaved truffle (or truffle paste) until well combined.
Plate, garnished with additional truffle shavings
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