Black Truffle Risotto

Black truffle risotto is an elegant and sophisticated dish, perfect for a special dinner. Here is the recipe with an Italian touch:

Ingredients

• 320g of Carnaroli or Arborio rice
• 1-2 black truffles (depending on the size and desired taste)
• 1l of hot vegetable or meat broth
• 1 shallot
• White wine as needed for sautéing
• Butter as needed
• Grated Parmigiano cheese as needed
• Extra virgin olive oil as needed
• Salt as needed

Preparation

1. Gently clean the black truffles using a small brush under running water and dry them with a cloth.
2. Finely chop the shallot and fry it in a large pan with a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the rice to the pan and toast it for a few minutes, stirring to prevent it from sticking.
4. When the rice looks shiny and slightly transparent, deglaze with white wine and let the alcohol evaporate.
5. Begin to add the broth to the rice, a ladleful at a time, waiting for the liquid to be absorbed before adding the next.
6. Continue to cook the risotto by adding broth and stirring constantly for about 15-18 minutes.
7. In the meantime, grate part of the black truffles and add them to the risotto towards the end of cooking to flavor it.
8. When the risotto is al dente, remove it from the heat and cream it with butter and grated Parmigiano cheese until creamy.
9. Adjust the salt, if necessary.
10. Serve the risotto hot, garnishing each plate with thin shavings of black truffle, grated or sliced at the moment.

Trivia

The black truffle, also known as Tuber melanosporum, is a highly prized underground fungus in gastronomy. It has an intense aroma and a unique taste that pairs well with many preparations. The black truffle season generally runs from November to March, making this dish particularly suited to the winter months. Black truffle risotto can be considered a true culinary luxury due to the rarity and price of this special ingredient.