Homemade Truffled Risotto

Homemade Truffled Risotto
Serves 4
A delicious homemade truffled risotto using quality ingredients, and fantastic Tamar Valley Truffles products.
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  1. 20 grams Truffles
  2. Onion
  3. Garlic
  4. 300 grams Risotto Rice (Arborio)
  5. 3 tablespoons butter
  6. 100 grams mushrooms (optional)
  7. 1/4 cup white wine
  8. 1 litre good quality chicken or vegetable stock
  9. 1/2 cup grated Parmesan cheese
  10. salt and pepper to taste
  1. Finely chop onion and garlic, saute in butter
  2. Add sliced mushrooms (if using)
  3. Heat stock and leave to simmer in a separate saucepan
  4. Add rice and wine to onion and mushroom mix - cook until rice well coated
  5. Gradually add stock one ladle at a time and stir continuously until rice is cooked and has absorbed the stock (takes about 20 minutes)
  6. Stir in cheese
  7. Finely grate or slice truffle and stir half through risotto, and serve with the remainder on top
  8. Garnish with a sprinkle of Truffled Salt and/or Truffled Oil for an extra 'hit' if you require!
  1. When rice is cooked - make sure it's still quite 'sloopy' as it will continue to absorb liquid - you may need to add a little extra stock
  2. Truffle does not need to be cooked (in fact it's much better just slightly heated through or served thinly sliced on top of hot food)
  3. Plain foods - fats like butter and cheese bring out the best flavours of truffle
  4. Remember to use a well flavoured good quality stock
Tamar Valley Truffles https://www.tamarvalleytruffles.com.au/