Risotto Recipes Truffle

This black truffle risotto is perfectly rich and creamy (with NO added cream) with an ultra gourmet feel for a less than gourmet price! These step by step instructions for making risotto make it super easy to make too!

What if I told you that you could have a deliciously gourmet black truffle risotto for less than $10? Yes, less than $10, and under 30 minutes to cook!

The amazing savory, earthy flavor of black truffles paired with the creaminess of classically made risotto, with just a touch of salty, nutty Parmesan cheese is one of the best things EVER! Just like in this sous vide risotto with truffle mushroom pesto.

Parmesan Truffle Risotto With Grilled Salmon

Risotto is not difficult to make at all, contrary to what many people think. It just takes a little time and patience and requires you follow a step by step process.

You can even make fun versions like this bacon and pea risotto, asparagus risotto, jambalaya risotto, pumpkin risotto and shrimp risotto! (I am in LOVE with the jambalaya risotto).

**You will need to have the ability to pay full attention to what you're doing, and stirring on a VERY regular basis to get the right consistency.

Wild Mushroom Risotto With Black Truffle Oil

Arborio rice is one of the key ingredients when making a traditional risotto. Arborio is a short grain rice that has a lot of starch, which is how it becomes nice and creamy when cooked slowly and stirred often.

And to get that earthy truffle flavor, we actually use truffle zest to keep things affordable. This zest is absolutely incredible, and is made from real black truffles! I have started sprinkling it on everything (love it on potatoes like these truffle mashed potatoes!) and it has such a wonderful flavor. I use it on these truffle fries too!

Black truffle oil is also used to finish the dish - just a light drizzle right before serving. Truffle oil can be a little pricier, so you can also leave this off if you'd prefer a slightly more frugal meal.

Mushroom Risotto Recipe With Truffle Zest

And if you're a baller, go ahead, grate some fresh truffle right over the top! And if you LOVE truffles, you'll want to try this black truffle pasta too.

Any kind of dry white wine will work. You can omit it if you prefer, but I highly recommended it because it adds a wonderful flavor!

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.

Porcini Mushrooms, Castelmagno And Black Truffle Risotto

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).

It would also go great with a simple side like this roasted frozen broccoli, baked sweet potato slices, or these simple roasted leeks (LOVE these).

Black Truffle Risotto A Recipe For Good Friends

And if you're trying to make this a fancy coursed meal, you may also want to start with this Instant Pot cauliflower soup or this crawfish bisque, and end your meal with this almond tart or these homemade dark chocolate truffles.

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

Serving: 1 cup | Calories: 412 kcal | Carbohydrates: 53 g | Protein: 14 g | Fat: 13 g | Saturated Fat: 4 g | Cholesterol: 16 mg | Sodium: 695 mg | Potassium: 384 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 98 IU | Vitamin C: 2 mg | Calcium: 165 mg | Iron: 3 mgWith Valentine’s Day only a little over a week away, I wanted to create a fun recipe that feels a little fancy without being complicated or intimidating. Risotto immediately came to mind because it’s one of Adam’s all time favorite dishes, and it always reminds me of standing in the kitchen with a big glass of wine celebrating

Super Creamy Truffle Risotto (with Fresh Black Truffle)

. Whether that is Christmas, Valentine’s Day, or just the fact that you’re happy to be together dancing to music and clinking those wine glasses!

In case you missed it, I shared my basic risotto recipe earlier this week. If you don’t like mushrooms, I’d definitely recommend checking out that post and/or reel! But if you DO like mushrooms, this recipe is like that one’s more sophisticated sister. With just a few additions, this dish goes from a comforting side dish to a “

You could definitely serve this as main course, but we usually like to serve it alongside an arugula salad and a simple protein. I cooked a few thin filets of dover sole when we ate this batch and it was *chefs kiss*. Just cook them in olive oil or butter and then add a little lemon, salt and pepper. So delicious!

Triple Mushroom And Truffle Risotto

1. Start by heating your broth on a small pot. You’ll want to keep it at a low simmer the whole time you’re cooking.

2. Add olive oil and butter to a pot. Once the butter has melted, add shiitake mushrooms and sea salt. Cook for about 8 minutes over medium heat, until the mushrooms are tender and a little browned. Add garlic, cook for another 2 minutes. Turn the heat off, sprinkle with truffle zest, and transfer to a bowl.

4. Add onion, lightly season with salt and pepper, and saute for a few minutes until they start to soften and turn translucent.

Mushroom Risotto With Truffle Oil (risotto Ai Funghi All'olio Di Tartufo)

7. Start adding the warm broth. I add about a ladle to a ladle and a half at a time, stirring the rice with a wooden spoon in between each ladle. Avoid rushing through this over high heat – it takes a little time for the rice to release its starches.

8. After about 15 to 20 minutes of ladling broth in and stirring continuously, you should have added about 4 cups of liquid to the pot and your rice should be al dente.

9. Add the mushrooms back in to your risotto, along with truffle zest, the other tbsp of butter, chopped parsley, and parmesan cheese.

Risotto With Fresh Black Truffles

10. Give a small spoonful a try and adjust seasonings to taste. If the rice is still tough, add a little bit more liquid.

It’s no secret that the majority of us can’t simply go pick wild mushrooms and hunt for fresh truffles… but that doesn’t mean we don’t have options! When it comes to the mushrooms in this risotto recipe, you can honestly use whatever you like best and/or whatever looks good at the store! I personally like the taste and texture of shiitake mushrooms, but you could also use cremini, portobello, porcini, chanterelle – there are so many great ones.

. Originally, I was thinking about getting truffle salt or truffle oil for this recipe, but when I asked for suggestions, someone messaged me to tell me that she loves Truffle Zest, and my mind was blown. I had never heard of it before, but if it’s good enough to be one of Oprah’s Favorite Things, it’s good enough for me!

Mushroom Truffle Risotto

I particularly love that it has real truffles in it. A lot of truffle oil just has “essence” so you don’t necessarily get a ton of flavor or scent from it. But as soon as I opened the package, the aroma of truffle hit me right away! It’s not super overpowering, but it definitely takes a recipe like this from a mushroom risotto to a truffle and mushroom risotto real quick. Woo!

Unfortunately, I don’t have the measurements if you have truffle salt or truffle oil instead – but that doesn’t mean you can’t use them! I would personally just taste test as you add little by little until it has the flavor you’re going for.

PS. You might also like How To Make A Basic Risotto, Instant Pot Risotto with Garlic Shrimp, and Slow Cooker Pork Ragu.Truffle risotto is a luxurious way to use a fresh black truffle. The silky, saucy rice is filled with the earthy flavor of truffles and parmesan. You can also use truffle oil, truffle butter, or preserved truffles if you don’t have a black fresh truffle!

Wild Mushroom Truffle Risotto

The smell of this truffle risotto is out of this world. The rich, earthy perfume of fresh black truffles, sharp parmesan, soft sweet onions, and a touch of garlic will make your kitchen feel like the coziest Italian enoteca.

Fresh black truffles are a different ball game from anything made with synthetic truffle oil-- they’re savory, earthy, garlicky and wonderfully complex.

I’ve used summer truffles here, which are more subtle and delicate than the classic winter truffle, but still much more alluring than anything made with truffle oil.If you can get your hands on any type of fresh truffle, just do it and make this black truffle risotto recipe for the heck of it!

Truffle Risotto With Mushrooms & Asparagus

I waited way too long before buying my first black truffle. If you love food, why wait? Give it a shot and invite over all of your food-loving friends. Then use the leftover bits on scrambled eggs, in truffle butter, tossed in a truffle frittata, on a mushroom pizza, or in a