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Ingredients
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Risotto Base
Stock & Truffle
Cheese & Finishing
Method
Risotto Base
- 1
Prepare aromatics
Warm a heavy-bottomed saucepan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter melts and begins to foam, add the finely minced shallot and cook, stirring, until translucent and soft but not browned, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 2
Toast rice
Add the arborio rice to the pan and stir to coat each grain in the fat. Cook, stirring constantly, for 1.5–2 minutes until the edges of the rice become slightly translucent and it smells toasty.
- 3
Deglaze with wine
Pour in the dry white wine and increase heat slightly. Stir until the wine is mostly absorbed by the rice, about 1–2 minutes.
Stock & Truffle
- 4
Add stock gradually
Reduce heat to medium-low. Add 1/2 cup of the hot stock to the rice and stir constantly until the liquid is mostly absorbed. Continue adding stock, 1/2 cup at a time, stirring frequently and allowing absorption before each addition. This process should take about 18–20 minutes. Taste the rice — it should be al dente with a slight chew.
- 5
Incorporate truffle
When the rice is nearly done (after about 16–18 minutes and with about 1/2 cup stock remaining), stir in the thinly sliced fresh black truffle and drizzle the black truffle oil over the rice. Continue adding the remaining stock and stir until creamy and the rice reaches desired doneness, about 2 more minutes.
Cheese & Finishing
- 6
Mantecatura (finish with butter & cheese)
Turn off the heat. Add the remaining 2 tablespoons unsalted cold butter and the grated aged Parmesan to the pot. Stir vigorously (mantecatura) for about 1–2 minutes until the butter and cheese are fully incorporated and the risotto becomes glossy and creamy. If the risotto is too thick, add up to 2 tablespoons hot stock to loosen it; if too loose, cook over low heat 1 minute while stirring.
- 7
Season & rest
Season to taste with sea salt and freshly ground black pepper. Cover the pot and let the risotto rest for 1 minute to meld flavors.
- 8
Plate & garnish
Spoon the risotto into warmed shallow bowls. Finish each portion with a few additional thin truffle slices (if available), a light drizzle of truffle oil, a sprinkle of extra grated aged Parmesan, and a scattering of finely snipped chives or microgreens. Serve immediately.