Black Truffle Risotto Recipe

Black Truffle Risotto Recipe

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Black Truffle Risotto

by Lemon Drop from A Recipe Reborn

“A creamy blend of rice and cheese, topped off with slices of rare, fragrant black truffle.”
— Eorzea Database
  • Prep time: 10 minutes
  • Cook time: 1 hour and 35 minutes
  • Yields 2 entrée servings, or 4 starter servings

Mushroom Broth

US

Ingredients

Metric

4 cups

water

1 liter

24 oz

mushrooms, sliced

680 g

  1. Preheat the oven to 425°F/ 220°C.
  2. Place the mushrooms sliced side down on a baking pan in a single layer.
  3. Roast the mushrooms until their liquid releases, evaporates and you can smell a mushroomy aroma, about 20 minutes.
  4. Place the roasted mushrooms in a pot and add the water.
  5. Bring the pot to a boil, set the heat to low and simmer for 1 hour.
  6. Remove the mushrooms from the broth and discard them.
  7. Set the broth aside on a burner set to low to keep it warm while you prepare the risotto.

Risotto

US

Ingredients

Metric

2 tbsp

olive oil

20 mL

2 oz

shallot, diced

50 g

1 cup

arborio rice

180 g

½ cup

dry white wine

125 mL

4 cups

mushroom broth

1 liter

¼ cup

butter, diced

50 g

1.3 oz

Parmigiano-Reggiano cheese, grated

50 g

1 tsp

truffle oil

5 mL

 

salt to taste

 

  1. Pour the olive oil into a pan and set it over medium heat.
  2. Add the shallot and allow it to sweat until it is soft and translucent.
  3. Add the rice and stir until all the grains are coated in oil
  4. Pour in the wine and stir, allow it to absorb into the rice and bring it to a gentle simmer.
  5. Add one ladle of broth, stir it in and allow it to absorb into the rice. Continue adding broth one ladle at a time when the consistency changes from liquid to creamy.
  6. After 15 minutes, taste the rice for doneness and seasoning.
  7. Remove the pan from the heat and add the butter, cheese, truffle oil, and salt to taste.

Garnish

US

Ingredients

Metric

 

black truffles, sliced

 

 

basil leaves

 

 

truffle oil

 

 


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