Whole Black Truffle Parmesan Risotto

Whole Black Truffle brings a rare, elegant finish to creamy parmesan risotto. Thinly sliced over warm rice, it releases its earthy aroma slowly, turning a simple Italian classic into a quiet luxury dinner.

Prep 10 min

Cook 30 min

Total 40 min

Serves 4

Difficulty Medium

Ingredients

What You’ll Need

1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 small shallot, finely diced
1 garlic clove, minced
1 cup Arborio rice
1/3 cup dry white wine
3 1/2 to 4 cups warm vegetable broth
1/3 cup finely grated parmesan cheese, plus more for serving
1 TruffLove Whole Black Truffle, thinly sliced or shaved
1 tablespoon fresh parsley or chives, finely chopped
Black pepper, to taste
Salt, to taste

Method

How to Make It

Warm the vegetable broth in a small pot over low heat.
In a large pan, heat olive oil and 1 tablespoon butter over medium heat. Add the shallot and cook for 2–3 minutes, until softened.
Add the garlic and cook for 30 seconds, just until fragrant.
Stir in the Arborio rice and cook for 1 minute, allowing the grains to lightly toast.
Add the white wine and stir until mostly absorbed.
Add warm broth one ladle at a time, stirring often and allowing each addition to absorb before adding the next. Continue for 20–25 minutes, until the rice is creamy and tender with a slight bite.
Remove from heat. Stir in the remaining butter and parmesan until glossy.
Taste and adjust with salt and black pepper.
Spoon into warm bowls and finish with thin slices of TruffLove Whole Black Truffle.
Add fresh herbs and serve immediately.

Pairing Note

Serve with a crisp white wine, roasted asparagus, seared scallops, roast chicken, or a simple arugula salad. For the best truffle aroma, slice the Whole Black Truffle thinly and add it at the end, just before serving.

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