Black Truffle Risotto
After making dinner the other night, I had some black truffles and black truffle cream leftover, so I went with my old standby - risotto. Jon grilled filet mignon and I sauteed spinach to go with it. In my eyes the risotto is the main dish in this meal...steak and spinach were simply sides!
I have a bunch of risotto recipes in my blog. Just click on the tag to the left to see them. I have used black truffle oil before, but never the real thing.
This is my basic risotto recipe with the addition of black truffle cream and black truffles
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 shallot, chopped
- 2-3 cloves garlic, chopped
- 1 c arborio rice
- 1/4 c dry white wine
- 5 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tbsp black truffle cream (or chopped black truffles)
- 2 tbsp Parmesan cheese
- Optional: chopped parsley for some color
- Chopped/sliced black truffles for garnish
Directions
- Heat olive oil and butter in a large saute pan
- Add shallots and garlic; stir until tender, about 2 minutes.
- Add arborio rice and stir until coated
- Add the white wine and stir until absorbed
- Add the chicken broth, one ladle at a time, stirring constantly. Add more broth only when all of the broth in the pan has been absorbed by the rice. This entire process takes anywhere from 17 to 25 minutes.
- About 1/2 to 3/4 of the way through, stir in the black truffle cream and parsley.
- When you add your final ladle of broth, add the cheese.
- Serve immediately topped with the chopped or sliced black truffles.
If you purchase a good black truffle oil, you should be able to get pretty good flavor in your dishes. But nothing compares to using the real thing (ok, maybe it would have been better if I had a huge hunk of truffle to shave on top of it, but you get my point).
Enjoy the long weekend! We are off to Vegas so I'll have some restaurant and wine reviews when we return.
