Check out this incredibly rich and creamy black truffle risotto, made in less than 25 minutes. Flavours of white wine, fresh thyme, butter, parmesan cheese and topped with freshly shaved black truffle make this risotto a luxurious yet simple dish, perfect to jazz-up your mid-week meals.
Risotto is a wonderful, one of the most famous Italian dishes I know. Also, it’s one of the most common ways of cooking rice. Of course, just like every Italian dish, also risotto has some golden rules to follow. I think I managed all of them. You start with coating the rice in oil, continue with adding the stock or broth little at a time, don’t stir too frequently and finish with butter and parmesan or pecorino cheese. That’s how you create a creamy and rich risotto.
Risotto is a great dish on itself and a perfect complement for salads, grilled vegetables, chicken and meats. Moreover, it’s very versatile as well. In fact, you can add whatever you like most to it, from vegetables, fish, meat, prawns, mushrooms or even just some fresh herbs.
Additionally, for some inspiration, I am sharing with you some of these delicious risotto and rice recipes: fresh lemon risotto, vegetarian leek risotto, a stunning risotto filled butternut squash, perfect for autumn pumpkin risotto, a delicious protein chicken rice soup, a classic egg fried rice, a creamy banana carrot chicken with hazelnut rice or purple rice with coconut bok choy.
Black truffle
Finally, let’s talk about the black truffle. Can you believe that this mushroom is one of the most expensive mushrooms in the world? Well, at least beside the white truffle, whose price I can’t even pronounce. Wink.
But why are they so expensive? Firstly, you have to know when and where to find them. Secondly, a well-trained dog or pig can help you find them quickly. Thirdly, they are impossible to store for any length of time. That’s what makes them a rare delight. And I had one. I had only one thing in my head: ”Don’t screw it up!” Wink.
Have you seen a truffle before? It looks like a rock or a lumpy potato. Unlike other mushrooms, they grow underground and they don’t have a stem or a spore-bearing body. They have a firm yet spongy texture, with a black, nubby surface and a lighter inside. I also love the earthy flavour.
Black truffle aroma is kind of very strong, but just for the first couple of days. After that, it decreases by almost 50%. Therefore, I recommend using it as soon as possible or storing it in the fridge (wrapped in a paper towel and closed in an airtight container) up to 4-5 days.
Moreover, one of the most important things to remember is: Never wet the truffle! It is very important, that you change the paper towel every day, in order to keep the truffle dry. Also, when cleaning it, don’t wash it, but brush it instead.
The best way to consume a fresh truffle is to shave it directly on food, seconds before serving it. Truffle pairs great with pasta, rice, soups, sauces, salads, eggs, fish and desserts, too. I also used it on a pizza! Check out this pumpkin truffle pizza and save the recipe for this autumn. Wink.
Ingredients for two portions of black truffle risotto:
- olive oil
- 1 yellow onion (chopped)
- 3 handfuls of rice
- 600-800 ml vegetable broth
- salt and pepper
- 100 g butter
- parmesan or pecorino cheese
- fresh thyme (optional)
- 4-5 slices of black truffle (Ø 4 cm) (shaved only seconds before serving)
To begin, drizzle some olive oil in a non-sticking pan. Peel and chop the onion and add it to the pan. Once the onion gets glossy and soft, add the rice. Stir the rice to coat every rice corn with oil. After the rice gets semi-transparent, pour in the wine, stir and let it evaporate.
Furthermore, add the vegetable broth a little at a time. At first, add only a couple of ladles, enough to cover the rice. Every time half of the liquid evaporates, add another ladle of broth and give one quick stir. Keep going until the rice is cooked “al dente”. Yes, just like pasta.
Afterwards, remove the pan from the heat, season, sprinkle with parmesan or pecorino cheese and stir in some butter. Cover with a lid and let it sit for a couple of minutes, in order to let the ingredients come nicely together and create a lovely harmony of flavours and textures.
Finally, spoon the creamy risotto onto a plate, sprinkle with fresh thyme (I also chopped a slice of truffle and sprinkled it around) and at the very end, top with freshly sliced black truffle. Serve this lovely black truffle risotto either for lunch or dinner. It pairs great with a bowl of fresh lettuce and a glass of wine.
Enjoy!
