Black Truffle Risotto, Aged Parmesan Recipe

Prepare stock

Pour the chicken or vegetable stock into a medium saucepan and warm over low heat until it is gently simmering. Keep it hot on the back burner; do not boil.

Sweat aromatics

In a heavy-bottomed sauté pan or wide saucepan over medium heat, add the olive oil and 1 tablespoon of butter. When the butter melts and begins to foam, add the minced shallot and a pinch of salt. Cook, stirring frequently, until the shallot is soft and translucent but not browned, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the arborio rice to the pan and stir to coat each grain in fat. Toast the rice, stirring constantly, for 1–2 minutes until the edges of the grains become translucent — this helps the rice release starch later.

Deglaze with wine

Pour in the white wine and stir until it has nearly evaporated and the pan is almost dry. This should take 1–2 minutes and will add acidity and depth.

Ladle in stock

Begin adding the hot stock one ladle (about 1/2 cup) at a time. After each addition, stir the rice gently but continuously until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for about 18–20 minutes, or until the rice is al dente — creamy and tender with a slight bite at the core.

Season

About two-thirds of the way through cooking, season with the kosher salt and freshly ground black pepper. Taste and adjust seasoning toward the end as needed. Reserve a small ladle of stock in case the risotto becomes too thick.

Mount risotto

When the rice is cooked to al dente and the texture is creamy (the grains should flow slowly when the pan is tilted), remove the pan from the heat. Stir in the remaining 2 tablespoons of butter, the cold cubed butter, and the finely grated Parmigiano-Reggiano. Stir vigorously to emulsify — this 'mantecatura' creates a glossy, rich finish. If the risotto is too thick, stir in the reserved hot stock, one tablespoon at a time, until you reach a luxurious, slightly loose consistency. Adjust salt and pepper to taste.

Add truffle

Gently fold in half of the shaved black truffle so the flavor infuses the risotto. Drizzle the truffle oil around the surface and fold once; a little goes a long way. Reserve some truffle shavings for garnish.

Plate and garnish

Spoon the risotto into warm shallow bowls or plates, forming a slight well in the center. Top each portion with the remaining shaved black truffle and a light grate or sprinkle of additional aged Parmesan if desired. Finish with a few snips of chives if using for color. Serve immediately while creamy and hot.

Service note

Black truffle aroma is volatile — serve soon after finishing. If using preserved truffle in oil, reduce the added truffle oil to a few drops per portion to avoid overpowering.