Black Truffle Risotto Recipe

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This black truffle risotto is perfectly rich and creamy (with NO added cream) with an ultra gourmet feel for a less than gourmet price! These step by step instructions for making risotto make it super easy to make too!

What if I told you that you could have a deliciously gourmet black truffle risotto for less than $10? Yes, less than $10, and under 30 minutes to cook!

The amazing savory, earthy flavor of black truffles paired with the creaminess of classically made risotto, with just a touch of salty, nutty Parmesan cheese is one o f the best things EVER! Just like in this sous vide risotto with truffle mushroom pesto.

Risotto is not difficult to make at all, contrary to what many people think. It just takes a little time and patience and requires you follow a step by step process. You can even make fun versions like this bacon and pea risotto, asparagus risotto, jambalaya risotto, pumpkin risotto and shrimp risotto! (I am in LOVE with the jambalaya risotto).

**You will need to have the ability to pay full attention to what you're doing, and stirring on a VERY regular basis to get the right consistency. 

Don't forget to check out the truffle risotto story!

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post. 

Arborio rice is one of the key ingredients when making a traditional risotto. Arborio is a short grain rice that has a lot of starch, which is how it becomes nice and creamy when cooked slowly and stirred often.

And to get that earthy truffle flavor, we actually use truffle zest to keep things affordable. This zest is absolutely incredible, and is made from real black truffles! I have started sprinkling it on everything (love it on potatoes like these truffle mashed potatoes!) and it has such a wonderful flavor. I use it on these truffle fries too!

Black truffle oil is also used to finish the dish - just a light drizzle right before serving. Truffle oil can be a little pricier, so you can also leave this off if you'd prefer a slightly more frugal meal.

And if you're a baller, go ahead, grate some fresh truffle right over the top!

Any kind of dry white wine will work. You can omit it if you prefer, but I highly recommended it because it adds a wonderful flavor!

Step By Step Instructions

Heat a large pot over medium heat and add the olive oil, garlic and shallot. Sauté until the garlic starts to brown slightly, 2-3 minutes.

Add the arborio rice and cook, stirring periodically, until the rice starts to turn opaque, about 2-3 minutes.

Add the white wine and cook until all the liquid is absorbed, stirring often, about 3-5 minutes.

Add 1 cup of chicken broth and continue stirring often until the broth has almost completely been absorbed.

Repeat with the next 2 cups of chicken broth.

Add the last cup of chicken broth, salt, pepper and truffle zest and stir until about ½ of the liquid has been absorbed. **Test a grain of rice to see if it's done. It should have just a slight bite in the middle (al dente). 

Remove from heat and stir in the parmesan cheese.

Serve in bowls drizzled with 1 teaspoon of black truffle oil and garnished with fresh chopped parsley.

What to Serve with Truffle Risotto

One word...BREAD. Yes, fresh bread is just awesome with risotto. I'm a pretty big fan of this pesto challah bread.

It would also go great with a simple side like this roasted frozen broccoli, baked sweet potato slices, or these simple roasted leeks (LOVE these).

And if you're trying to make this a fancy coursed meal, you may also want to start with this Instant Pot cauliflower soup or this crawfish bisque, and end your meal with this almond tart or these homemade dark chocolate truffles.

Variations

• Add in some crumbled bacon (eliminate any salt if doing this).
• Sauté fresh mushrooms (any kind works great) with the onions and garlic until they are softened and have lost some of their liquid.
• Add in some cooked chicken for a boost of protein.
• Make it vegetarian by substituting vegetable broth for the chicken broth.

Expert Tips

1. Reduce the amount of salt used if using salted chicken broth.
2. Make sure to continuously stir the risotto as it cooks – this is what helps provide the creamy texture.
3. Risotto is best served immediately. While it can be stored in the fridge and reheated, it’s not nearly as good leftover. I don’t recommend making it in advance for parties.
4. The truffle oil can be omitted if preferred. You can leave as is, or drizzle lightly with olive oil.
5. Any dry white wine can be used. Wine can also be omitted if preferred.

And if you have leftover risotto (you probably won't) you can make these incredible crispy fried risotto cakes!

Did you make this recipe? Rate it and leave a comment below to let me know what you think!