Black Truffle Risotto with Périgord Recipe
Make Michelin Star level risotto in your own kitchen.
Ingredients:
1 cup Arborio or Carnaroli rice
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth, kept warm
1 cup dry white wine (a crisp Chardonnay works well)
2 tablespoons truffle butter (or unsalted butter)
Freshly grated Parmesan cheese, to taste
Salt and freshly ground black pepper, to taste
1-2 ounces fresh Périgord truffle (Tuber melanosporum), shaved or finely chopped
Truffle oil, for drizzling (optional)
Extra virgin olive oil
Instructions:
Prep the Ingredients: Begin by gathering all your ingredients. Warm the broth in a saucepan over low heat. Finely chop the onion and mince the garlic.
Sauté the Base: In a large, heavy-bottomed saucepan, heat a splash of extra virgin olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant, about 2-3 minutes.
Toast the Rice: Stir in the Arborio or Carnaroli rice, ensuring each grain is coated with the oil and has a slightly translucent edge, about 2 minutes.
Deglaze with Wine: Pour in the white wine, stirring continuously, until the wine is fully absorbed by the rice.
Add the Broth: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes. The rice should be tender but still firm to the bite.
Incorporate the Truffle Butter: Once the rice is cooked to perfection, stir in the truffle butter until it melts and blends into the risotto, adding a creamy texture and rich flavor.
Add the Truffle: Gently fold in most of the shaved or finely chopped black truffle, reserving some for garnish. Season the risotto with salt and freshly ground black pepper to taste.
Final Touches: Serve the risotto in warmed bowls. Garnish with the remaining black truffle shavings, a generous grating of fresh Parmesan cheese, and a drizzle of truffle oil for an added layer of luxury (optional).
Wine Pairing: Pair this decadent dish with a glass of crisp white wine that complements the earthy truffle flavors.
Tips for Success:
Continuous Stirring: This ensures the rice cooks evenly and releases its starch, giving the risotto its characteristic creamy texture.
Broth Temperature: Keeping the broth warm throughout cooking ensures that the temperature shock doesn’t slow down the cooking process.
Fresh Ingredients: The quality of ingredients, especially the truffles, can make a significant difference in the flavor of the final dish.
Indulge in this Black Truffle Risotto with Périgord, and enjoy a taste of luxury with every bite. The combination of creamy risotto and the unparalleled flavor of black truffle is sure to impress and delight your taste buds.
