Truffle Risotto

This recipe is from one of our favs Truffle Shuffle. We have participated in a couple of virtual classes with Truffle Shuffle and they are so much fun. We also learn something each time.

When we recently visited our good friends we’d decided we wanted to cook together. We were so happy to find this was the recipe they’d chosen, as it it served with one of our favorite wines from Imagery Winery, White Burgundy.

We’ve changed up the recipe a bit based on the ingredients that were available to our friends. This is our experience making Truffle Risotto from Truffle Shuffle.

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Finely dice the shallots to get started.

In this dish, prep is essential, as the steps go fast.

Our dear friend and host took the honors of shaving the truffles. I guess the first step, is to smell the truffle for perfection.

He owns a special truffle tool to ensure they are sliced perfectly.

With all risottos, have the broth warmed on the stove ready to add to the Arborio rice a bit at a time.

Start by slowly cooking the shallots until soft and slightly translucent.

Once the shallots are soft, it’s time to add the rice.

This is the tricky, albeit not hard, part. It just requires patience. Add the hot broth the the rice a ladle (about 1/2 cup) at a time. Stir continuously until the broth almost absorbs, then add the next ladle. This will take 20-30 minutes in total.

Once all but one ladle of the broth is absorbed and the rice is soft to the touch, it’s time to add the final ingredients. Add the cream, butter and Parmesan cheese. Stir will until all is mixed well.

The final touch is the add those beautiful truffles and a bit of champagne vinegar.

It will smell so good! Give it a taste and correct with a bit of salt if desired. It is best to serve this dish at once in warm shallow bowls.

As if this incredible Truffle Risotto was not enough, our friends topped the dish with Caramelized Sea Scallops from Thomas Keller. What a combination! We will have to try the scallops, and when we do, we will share with you all.

Truffles are a treat, but so worth it as a special dish to serve at home. We’re grateful for our friends for sharing the cooking experience and eating this dish with us in their beautiful home!

Yield: 4-6

Author: Truffle Shuffle

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Truffle Risotto

Truffle magic in every bite! Our experience making a delicious Truffle Risotto from Truffle Shuffle.

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Ingredients

• 3 Tbsp Olive Oil
• 1 1/2 cup water
• 1 shallot finely diced
• 3 cups chicken broth
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 oz (or more) Parmesan, finely grated
• 2 Tbsp butter
• 1 tsp Champagne vinegar
• 1 cup uncooked Arborio rice
• Salt
• Fresh Truffles shaved and chopped

Instructions

1. Heat the broth and water to boil in a 2 qt. pot. Keep warm.
2. In a deep skillet, heat the olive oil over low heat. Add the diced shallots. Season lightly with salt. Cook until translucent and tender without any color.
3. Add the rice and cook over low heat, stirring constantly with a wooden spoon, until the rice has a toasty aroma but no color.
4. Deglaze the pan with white wine, increase the heat to medium-high, cook until all of the wine has evaporated.
5. Reduce the heat to medium and add one ladle of the hot broth to the pan.
6. Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only 1/4 cup of stock left. This will take about 25 minutes in total.
7. Turn the heat to low and add the butter, whipped cream, remaining 1/4 cup of broth and Parmesan cheese. Stir until fully incorporated.
8. Add the chopped truffle to the risotto, then add a few drops of Champagne vinegar (lemon will work too) to elevate the flavor.
9. Correct seasoning with additional salt.
10. Serve at once in shallow warmed bowls. Top with additional shaved truffles. Enjoy!