Homemade Truffled Risotto

A delicious homemade truffled risotto using quality ingredients, and fantastic Tamar Valley Truffles products.


20 grams Truffles
300 grams Risotto Rice (Arborio)
3 tablespoons butter
100 grams mushrooms (optional)
1/4 cup white wine
1 litre good quality chicken or vegetable stock
1/2 cup grated Parmesan cheese
salt and pepper to taste


  • Finely chop onion and garlic, saute in butter
  • Add sliced mushrooms (if using)
  • Heat stock and leave to simmer in a separate saucepan
  • Add rice and wine to onion and mushroom mix – cook until rice well coated
  • Gradually add stock one ladle at a time and stir continuously until rice is cooked and has absorbed the stock (takes about 20 minutes)
  • Stir in cheese
  • Finely grate or slice truffle and stir half through risotto, and serve with the remainder on top
  • Garnish with a sprinkle of Truffled Salt and/or Truffled Oil for an extra ‘hit’ if you require!


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
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)
Plain foods – fats like butter and cheese bring out the best flavours of truffle
Remember to use a well flavoured good quality stock

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