Risotto is an incredibly popular dish in Italy. This creamy rice can be used as a side dish or a complete meal in itself. Every Italian has its own recipe for risotto. One recipe that has become incredibly popular recently is truffle risotto.
Truffle risotto is standard risotto (however you wish to make it), with a few shavings of truffles mixed in. This can add a slightly earthy, garlicky flavor to the risotto. It can breathe life into an already amazing dish.
On this page, we want to share a truffle risotto recipe with you. We also want to tell you more about truffle flavor, and ingredient choices for your risotto dish.
What Is Truffle Risotto?
Risotto is a creamy rice-based meal cooked with a variety of ingredients. The creamy consistency comes from it being cooked in broth. It comes from Northern Italy, although consumed throughout the country, and the world.
Truffle risotto is just risotto with truffles added to it.
Truffles are a popular delicacy in Italy and a common delicacy in gourmet cooking around the world. Truffles are a fungus (similar to mushrooms), that grow throughout forests in Europe. Each truffle has its own unique taste. Their rarity means that they are very expensive.
Truffle risotto probably isn’t something that you are going to be cooking up every day. It may taste fantastic, but unless you use truffle oil (not real truffles), then the cost can be incredibly high. However, if you are looking to put together a great meal for a special occasion, this will quickly become one of your favorite dishes.
The Taste of Truffle Risotto
The taste of truffle risotto can vary depending on the type of truffle that you use. Do bear in mind that the truffles are not going to have an overpowering flavor. Most of that flavor will come from the broth that you use e.g. using vegetable broth will give a very vegetable taste. The truffle will add a hint of earthiness. Some may even say it tastes like minced garlic cloves.
You can think of the truffles as being a ‘finisher’ to your risotto rice. They are not going to be the main flavor at all. They are there to add a bit more oomph to your recipe.
You can experiment with truffles when putting together your recipe. We will give you an idea for the best truffle risotto later on, but this is just our suggestion. If you have your own favorite way to cook your risotto, then use that recipe instead.
Best Truffles For Risotto
When you are making a truffle risotto recipe, the big decision to make is which truffles you should add. Now, there are tons of different truffles out there. It would be impossible for us to tell you about every one of them. However, we can give you an overview.
Black or White Truffles?
Your first decision will be whether to go for black or white truffles.
Black truffles have a stronger garlic taste to them. When you make a black truffle risotto recipe, you should cook the black truffles into the rice. You can sprinkle some truffle slices on top of the risotto when you are done, but black truffles always work better when cooked.
White truffles have a much milder taste. They should not be cooked into the food, even if you use white truffle oil. If you cook white truffles, then it will lose flavor. So, there is really no point in using it. White truffles should only be sprinkled over the top of the rice when you are done.
Fresh truffle is the best route to go down. It is the most expensive way to get truffle into your risotto, but you are going to get the best flavor. Other than the cost, do bear in mind that fresh truffles can be tough to source, particularly out of season.
Dried truffles are an option for your black truffle risotto. The flavor isn’t as strong, but they are easier to source. They are a lot cheaper too.
Truffle butter is butter with shavings of truffle mixed into it. This is a cheap route to go down. Although, do bear in mind that not all truffle butter will use actual truffles. Some of them will be flavored with a truffle-like flavor instead. Still, if you want the taste, then it can’t be beaten.
You should remember that butter will only work if the recipe calls for butter. Some risotto dishes use rice instead.
Truffle oil is olive oil that has been infused with truffles. This can be the base of many different risotto dishes. Black truffle oil can be cooked into the food, and white truffle oil can be sprinkled over the top when you are done cooking.
Truffle oil doesn’t have a massive amount of flavor behind it. You will have a hint of earthiness. It could be a great choice for those that don’t want the truffles to be the central flavor of the meal, as well as those that want to save a bit of money.
This is salt infused with truffles. It can be sprinkled over the top of the dish when you serve it. We don’t recommend using truffle salt for risotto. It tastes great, but the flavor isn’t that strong. There are better options.
Best Rice For Truffle Risotto
Once you have selected the truffles to use in your recipe, you need to choose the rice. It doesn’t matter too much about the rice that you select. Well, it would be for an Italian, but rice types can easily be substituted for one another if you can’t find the right one.
This is the best rice to use for your truffle risotto. It is a short-grain rice. The key to making risotto is allowing the rice to absorb as much of the broth as possible. This gives it creaminess, and you want that broth completely absorbed by the rice. Arborio rice gives the best flavor because of this.
Carnaroli is a slightly thicker rice that also absorbs the broth well. It is easier to cook Carnaroli al dente, even if it isn’t the traditional rice to use. This is a medium grain rice, so may make your completed food look a bit different from traditional risotto.
This doesn’t absorb liquid all that well, mostly because the grain is very stubby. Use this if you plan on your risotto being more soupy; it also works well if most of the ingredients are seafood.
Truffle Risotto Recipe
Once you have selected your truffles and your rice, you can start thinking about putting together a truffle risotto recipe. As we said, there are countless different ways to make risotto. We are giving just one. You can experiment by adding your own ingredients (normally vegetables) and see what you come up with.
The prep time is about 10 minutes, and the cooking time is 30 minutes.
Our recipe is very similar to a mushroom risotto. However, you are going to be adding the shavings of truffle near the end of the cooking process. Not during.
This is a black truffle risotto. You can replace some ingredients with something truffle-based if you wish. This will add more flavor. For example, our recipe calls for standard butter, but truffle butter could also work. As we said, it is all about experimenting.
- A quart of broth (either chicken broth or vegetable broth)
- Tablespoon of olive oil
- 1 1/4 cups of rice (preferably Arborio rice)
- 1/2 cup of your favorite dry white wine
- 1/3 cup of freshly grated parmesan cheese
- 1/2 minced onion
- 3 tablespoons of butter
- 2 tablespoons of black truffle oil
- Teaspoon of milk
- Salt and pepper (preferably freshly ground black pepper)
- 2 tablespoons of fresh parsley, chopped
- Shaved, fresh or dry truffles (preferably black)
Some people will also add some minced garlic to this recipe. However, we don’t think it needs it. The truffles will add the same earthy flavor that the garlic does. If you want to add some garlic cloves, then stir some crushed garlic cloves into the cooked rice.
You need warm broth, so start by heating up your broth on the hob in a large pan. It doesn’t matter whether you are using vegetable or chicken broth (or another type), you just need it hot. Not boiling. Use medium heat for this. It should take a few minutes.
In a large skillet, add one tablespoon of butter and olive oil. This should be at medium heat. When the butter has melted, add the onion and saute. This should take about 2 minutes. You will know the onion is sauteed when it turns a clear color. Make sure that you stir to prevent the onion from burning.
You can also add any truffles at this point. Add to taste. This is assuming that you are using fresh truffles. You can cook them with the onion. Remember, only use black truffles!
Once the onion is cooked, add the rice mixture. You will toast rice here. Stirring constantly with a wooden spoon, making sure that the rice is completely covered in the oil and butter. It will take about a minute.
After 1 minute, add wine. Cook for about 5 minutes. You want the rice to absorb the white wine. There should be little to no liquid in the pan.
Once the rice has absorbed the white wine, you can start adding your broth. You want to add only a little broth at a time. No more than a ladle full. You will need to stir frequently as you don’t want anything to burn. This process is the most intricate part of the process. So, do this exactly.
- Add one ladle of broth
- Stir constantly
- Wait for the rice to absorb the broth
- Add the next ladle
- Repeat steps 1 to 3
You will want to keep this process up for about 20 to 30 minutes. At that point, the rice should be fully cooked. The rice should be cooked al dente. You may run out of broth, so use small amounts of clean, hot water if you need to add more water to cook. Do not use more broth.
The final step is to add all of the other ingredients. You should have the following leftover:
- Parmesan cheese
- Truffle oil
- Salt and pepper
Mix everything, bar the parsley, salt, and pepper into the mixture. You want the rice to have the creamy texture that risotto is known for. Once the creamy texture has been achieved add salt and pepper, to taste. Sprinkle your parsley on top, again to taste.
You must serve immediately. You can top the risotto off with shaved truffles (including white truffles), or even a bit more parmesan cheese.
What to Serve With Risotto
Risotto can easily be eaten on its own. although most Italian servings will have it as a side dish.
Risotto works especially well with chicken (especially if you used chicken stock when making it). You can add any meat dish, including fish, on top.
You can also serve it with various vegetables. Risotto works especially well with anything roasted or oven baked.
This is where you are free to experiment with your dishes. Truffle risotto really is incredibly versatile.
Eating Leftover Truffle Risotto
Risotto should be served immediately and eaten. If you followed our recipe, then it is unlikely that you will have leftover risotto. The problem with reheating risotto is that it may lose some of its creamy texture.
The best method for reheating your truffle risotto is on the stove. You don’t want the risotto to dry out, so you will need to use some more broth. You will need 3 tablespoons of broth for each cup of risotto rice you are reheating. You can also use dry white wine, instead. It will give it a different flavor.
Heat and cook stirring constantly for about 5 minutes. You may want to add a tablespoon of butter to get a bit more creaminess.
Truffle risotto tastes fantastic. Adding truffle oil or shaved truffle to your risotto dishes can really help make the dish pop. Truffles are too expensive for this to be a dish that you make every day, but on special occasions, particularly with other Italian-inspired dishes, it can be beaten.
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