Black Truffle Recipe

Prepare the Stock

In a saucepan, heat your chicken or vegetable stock over low heat. Keep it warm throughout the risotto cooking process.

Sauté the Aromatics

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Toast the Rice

Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently until the rice is lightly translucent around the edges.

Deglaze with Wine

Pour in the white wine and stir continuously until it is almost fully absorbed by the rice.

Add the Stock Gradually

Begin adding the warm stock, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Finish with Cheese and Butter

Remove the skillet from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt to taste.

Serve with Truffle

Plate the risotto and garnish with shaved black truffle. Serve immediately.

Make the Dough

On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add the salt and olive oil. Using a fork, gradually incorporate the flour into the eggs until a dough starts to form.

Knead the Dough

Once combined, knead the dough by hand for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Roll Out the Dough

Divide the dough into four pieces. Using a pasta machine or rolling pin, roll out each piece until very thin.

Cut the Spaghetti

Cut the rolled dough into spaghetti strips using a sharp knife or a pasta cutter.

Cook the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook for about 2-3 minutes, until al dente. Drain and toss with olive oil to prevent sticking.

Serve with Truffle

Plate the spaghetti and garnish with shaved black truffle. Serve immediately.