Black Truffle Risotto

This black truffle risotto is perfectly rich and creamy (with NO cream) with an ultra gourmet feel for a less than gourmet price.

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings servings

Calories 412kcal

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 evaporated.
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.

Reduce the amount of salt used if using salted chicken broth.
Make sure to continuously stir the risotto as it cooks – this is what helps provide the creamy texture.
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.
The truffle oil can be omitted if preferred. You can leave as is, or drizzle lightly with olive oil.
Any dry white wine can be used. Wine can also be omitted if preferred.