Carnaroli Risotto With Perigord Black Truffles And Aged Parmesan Recipe

Prepare stock

Keep the stock at a gentle simmer in a saucepan. Taste and adjust seasoning; it should be slightly salted because the cheese will add salt later.

Sweat aromatics

In a heavy wide saucepan or sauté pan over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter melts and begins to foam, add the finely chopped onion and a pinch of salt. Cook, stirring frequently, until the onion is soft and translucent but not colored, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the Carnaroli rice to the pan and stir to coat each grain with fat. Toast the rice, stirring constantly, for 2–3 minutes until edges of grains become translucent and smell nutty. Do not let the rice brown.

Deglaze with wine

Pour in the dry white wine and stir continuously until it is almost completely absorbed by the rice, about 1–2 minutes.

Ladle in stock and cook

Add one ladle (about 3/4 cup) of hot stock to the rice and stir gently but constantly. When the liquid is mostly absorbed (rice should be just submerged), add another ladle. Continue adding hot stock one ladle at a time, stirring frequently. Maintain a gentle simmer. After about 15–18 minutes of cooking (total time from first addition of stock), test a grain for doneness: the center should be slightly al dente with a creamy exterior. Total stock used will be around 4½–5 cups; you may not use all the stock but reserve extra if needed.

Season

When the rice is cooked to just al dente, stir in the measured sea salt and ground black pepper. Taste and adjust seasoning carefully.

Mantecatura (finish with butter and cheese)

Remove the pan from the heat. Immediately add the remaining 2 tablespoons of butter (one tablespoon if using finishing butter separately) and the grated Parmigiano-Reggiano. Stir vigorously with a wooden spoon or spatula for 1–2 minutes to create a glossy, emulsified, creamy texture (this is called mantecatura). If the risotto appears too thick, add a small splash (1–2 tablespoons) of hot stock to loosen it to a creamy but spoonable consistency.

Prepare truffle

If using fresh Perigord truffle: gently brush any dirt away with a soft brush or cloth. Using a truffle slicer or a very sharp knife, shave thin slices of truffle. Reserve several delicate slices for garnish. If using frozen truffle, thaw and slice thinly.

Incorporate truffle

Gently fold half of the shaved truffle into the risotto, distributing it evenly. The heat and butter will release the truffle aroma without overpowering the rice.

Plate and garnish

Spoon the risotto into warm shallow bowls or plates. Top each portion with the remaining fresh truffle slices. Dot with the cold finishing butter cube so it melts into the surface, and drizzle 1/2 teaspoon of white truffle oil per serving if using. Finish with a light grind of black pepper and a sprinkle of finely grated Parmigiano-Reggiano and a few flakes of fresh parsley, if desired.

Serve

Serve immediately while the risotto is creamy and hot. Provide extra grated Parmigiano-Reggiano and freshly shaved truffle at the table for guests.