Black Truffle Risotto

Servings

4

Prep Time

10 minutes

Cook Time

22 minutes

Creamy, savoury and deeply comforting, this mushroom risotto gets an irresistible finish from Parmesan and luxurious black truffle flavour.

Ingredients

  • 1 tbsp Summer Black Truffle Salt
  • 6 1/2 cups of chicken or vegetable stock
  • 2 tbsp extra-virgin olive oil
  • 2 shallots, minced
  • 2 cups mushrooms, chopped (cremini, shiitake, or oyster mushrooms all work well)
  • 2 cloves garlic, minced
  • Handful of fresh sage
  • 1 1/2 cups arborio or carnaroli rice
  • 1/2 cup dry white wine
  • 1/2 cup + 2 tbsp Parmesan cheese, grated
  • Fresh herbs for garnish

Directions

  1. In a large pot, bring stock to a low simmer. Keep a ladle on hand. Make sure stock is well seasoned, and keep it simmering on the stove.

  2. In a large saucepan, heat oil over medium heat and cook the shallots until tender.

  3. Increase the heat to medium-high, and add the mushrooms. Stir frequently until they begin to sweat, then add the garlic, sage and Summer Black Truffle Salt. Reduce the heat to medium and cook until the mushrooms are soft.

  4. Add the rice and stir until grains begin to sizzle. Add the wine and stir until the wine is absorbed.

  5. Ladle in enough stock to just cover the rice. Keep stirring, and once the stock is absorbed, ladle in a bit more. Repeat this process for about 20-25 minutes. Repeat slowly until the rice is tender but still al dente.

  6. Add a final ladle of stock to the rice, stir in 1/2 cup Parmesan, and remove from heat.

  7. Garnish with fresh herbs, cheese, and a touch of pepper.