Risotto al tartufo estivo - close up

Black truffle risotto is a special and elegant dish. Black truffle is not cheap so reserve this recipe to celebrate something important or for a romantic dinner. Preparing black truffle risotto is pretty easy and quick, but to have a delicious result it’s important to use a good light vegetable stock and, of course, fresh black truffle.

Risotto al tartufo nero - flatlay

Preparing a good vegetable stock is very simple so, if you can, do not use ready made stock or vegetable cubes. For a healthy and tasty stock you just have to boil carrots, celery, tomatoes and onion in water. You don’t have to stir it, just put it on the hob and forget about it for 2 hours. No fuss! You can prepare a large quantity of stock and freeze it for 2 months so you have it whenever you need it. For this recipe I suggest to use a light stock to not cover the truffle flavour, but of course for other risotto recipes you can prepare a richer stock using meat or fish and adding saffron or tomato paste to give some colour and extra flavour.

Tartufo affettato- close up

Black Summer truffle risotto

Prep Time:20 minutes
Cook Time:15-18 minutes
Servings:4 people

Ingredients

  • For the risotto
  • risotto rice , Carnaroli or Arborio: 350 grams
  • vegetable stock , hot: 1 litre
  • dry white wine: 1/2 glass
  • onion , finely chopped: 1/2
  • Parmesan cheese , freshly grated: 60 grams
  • unsalted butter , plus a knob: 60 grams
  • black summer truffle , fresh: 30 grams
  • extra virgin olive oil: 1 tbsp
  • black pepper , to taste
  • For the stock
  • water: 1.5 litre
  • carrots , cut into chunks: 2
  • celery , cut into chunks: 3 sticks
  • vine tomatoes , cut in half: 2
  • onion , cut into quarters: 1
  • black peppercorns: 6
  • salt to taste

Instructions

    Vegetable stock
    1. Put all the ingredients into a large saucepan, cover with water and bring to the boil.
    2. Reduce to a simmer and cook for 2 hours. Add salt to taste, then pass through a sieve and use for your recipe.
    Risotto
    1. Heat the oil and a knob of butter in a large frying pan, add the onion and cook for about 5 minutes until soft. Add the rice and toast it for a couple of minutes until translucent.
    2. Pour in the wine stirring with a spoon, wait until the liquid has cooked into the rice and any alcohol has evaporated.
    3. Add a ladle of hot stock (keep the stock in a pan on medium heat so it will stay hot), turn the heat down to a simmer and stir until the rice has absorbed the liquid.
    4. Keep adding ladlefuls of stock allowing each ladleful to be absorbed before adding the next. This will take between 15 and 18 minutes, depending on the rice type.
    5. Do not overcook the rice but keep it "al dente". Then turn off the heat, add the butter, the Parmesan, a little ground pepper and 10 grams of grated truffle. Stir well and cover with the lid for 5 minutes.
    6. Serve with the remaining 20 grams of truffles sliced on the top of each portion. Risotto al tartufo estivo - close up

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