Périgord Black Truffle Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the chicken broth to a simmer over low heat. Keep it warm throughout the cooking process.

2. 2

   Sauté Shallots and Garlic

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for another minute.

3. 3

   Toast the Arborio Rice

   Add the Arborio rice to the skillet with shallots and garlic. Stir well to coat the rice with the oil and butter, and toast for about 2-3 minutes until the edges of the rice become translucent.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.

5. 5

   Add Broth Gradually

   Begin adding the warm chicken broth, one ladle at a time, to the rice. Stir frequently and allow each ladle of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

6. 6

   Incorporate Truffles and Cheese

   Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese, remaining tablespoon of butter, chopped parsley, and finely sliced Périgord black truffles. Season with salt and black pepper to taste.

7. 7

   Serve

   Plate the risotto immediately, garnishing with additional truffle slices and parsley if desired. Enjoy your luxurious Périgord black truffle risotto!