Super creamy truffle risotto (with fresh black truffle)

💙 Why you'll love it

• Delicious and easy to make - this truffle risotto, with its super creamy texture, is absolutely delicious, and sooo easy to make!
• Versatile - there are so many different risottos: scallop risotto, roasted butternut squash and saffron risotto, tomato and spicy shrimp risotto, beet risotto or even quinotto (quinoa risotto).
• Authentic - bon voyage to Italy, this risotto is 100% authentic and respects Italian tradition.
• Gluten-free - simply check that your white wine is gluten-free.

🧈Ingredients

These are the main ingredients, and the quantities can be found in the recipe card below.

• Broth - I love making my own broth cubes in autumn or winter, freezing them and reusing them all year round! The taste is incomparable and there's nothing but healthy goodness in it. But chicken stock might just work as well!
• Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
• Black truffle oil, which you can replace with olive oil if you don't have any, but it will accentuate the truffle taste.
• Round risotto rice: use Carnaroli rice, a long-grain rice often called the "King of Rices", or a very good Arborio rice. Try to give preference to fair trade rice.
• Dry white wine, such as Sauvignon, Chardonnay or Chablis. This is the first liquid to come into contact with the rice, giving it a fragrant taste. In very rare risotto recipes, the wine may be red. 
• Fresh black truffles - you might be wondering what kind of truffles to choose, I get it, it's a real deal! In my opinion, you should avoid summer truffles, which are muuuuch less flavored than winter truffles, that we recommend here in France. The bests are from the Périgord region, they have an intense flavor. Please note that fresh truffles are tastier and, unsurprisingly, best during the peak season, from late November to mid-March. And if you're a truffle fan, you'll love my super creamy black truffle pasta.
• Butter - use unsalted butter that comes straight out of the refrigerator. It is what will make the risotto really creamy and melt-in-the-mouth.
• Parmesan cheese - I reaaaaaaally recommend buying a block of cheese and grating it yourself at the last minute. It's so much better than store-bought bagged Parmesan!

✨How to make this Parmesan truffle risotto?

Recipe details and quantities can be found in the recipe card below.

• Melt a vegetable stock cube in boiling water and set aside. Place the truffle oil, finely chopped onion and garlic in a medium saucepan. 
• Cook over medium heat until translucent.

• Add the risotto rice to the pan and stir for 1 minute, using a wooden spoon.
• Deglaze with white wine and allow to evaporate, stirring constantly.

• As the risotto rice cooks, gradually add the stock, stirring constantly with the spoon to form an 8. Cook over medium heat following the cooking instructions on the package (you want your rice al dente), stirring constantly.

• Once the risotto is cooked, add the cold butter, straight out from the refrigerator.
• Add the freshly grated Parmesan cheese. 
• Serve on plates and make super thin slices with the fresh truffle. Add salt, black pepper and enjoy!

👩🏻‍🍳Chef's tips

1. The butter must be refrigerated and cold: it's crucial to leave the butter in the refrigerator until the last moment, to use it cold. The incorporation of the latter into the risotto is called "mantecare": it's what makes the risotto really creamy and melt-in-the-mouth.
2. Adding the stock: to make risotto a success, you need to add the stock a little at a time, never all at once. Add some, let it evaporate, then add more... and so on until the rice is cooked.

💡Frequently Asked Questions

❄️Storage

Store - once cold, place the truffle risotto in an airtight container and refrigerate for up to 3 days.

Reheat - risotto might be a little less creamy because of the refrigerator, so when reheating, feel free to add 1 to 2 tablespoons vegetable stock or water. Mix well, reheat in a microwave safe dish and enjoy piping hot!

😋 Other gourmet recipes

• Super creamy lemon orzo
• Best cheesy vegetarian lasagna
• Spinach malfatti