Truffle Risotto

November 1, 2012  |  By The International Kitchen
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Truffle Risotto

Early December marks the beginning of France’s truffle season, and now our partners in France at A Culinary Adventure in the Loire Valley are offering a special 7-night cooking vacation — for the price of the 6-night — that includes a day dedicated to the enticing tuber. Impress your family and friends with this traditional French dish, truffle risotto, which you can replicate in your own home kitchen — and learn more truffle recipes by signing up for this special 7-night French cooking vacation itinerary!


40g Black Truffle
40g Truffle Puree
3.5 tablespoons Truffle Juice
80 ml Truffle Oil
15g butter
150g Veal Jus
1 garlic clove
Seasoning / Olive Oil
Fleur de Sel

Risotto ingredients
200g Italian Carnaroli Rice
1 white onion (60g)
100ml white wine
600ml light chicken stock
600ml chicken consommé
60g Parmesan
60ml olive oil
3.5 tablespoons olive oil for seasoning
40g butter
Fleur de Sel


Preparing the truffle
Clean the truffle under cold running water with a fingernail brush. Pat dry and peel with a thin bladed knife. The trimmings can be kept for another recipe or chopped and included in the risotto before serving.

Melt the butter in a saucepan and brown. At this precise moment, add the truffle puree and roast it so that it gives off a maximum amount of flavor.

Moisten with truffle juice, add the truffle oil and season with Fleur de Sel and freshly ground black pepper.

Cover and infuse on the edge of the range.

Making the risotto
Bring the light chicken stock and chicken consommé to a boil and keep hot, without reducing.

Peel and finely mince the white onion.

Heat some olive oil in a pan, add the onion and sweat over a low heat for 3 minutes. Add the rice and stir constantly for 5 minutes until it becomes translucent, then deglaze with white wine.

Reduce until almost dry, moisten almost to the top with the hot mixture of light stock and consommé, cover and simmer stirring constantly.

When the rice has absorbed all of the liquid, moisten again almost to the top and continue cooking stirring constantly. Repeat this operation five or six times.

After 18 minutes the rice should be cooked. At this point fold in the butter, seasoning olive oil and grated parmesan, stirring constantly.

Finish and presentation
Warm the Veal Jus in a saucepan.

Check the truffle puree seasoning and spread over the serving plates.

Spoon the risotto over the puree smoothing it with the back of a spoon to even out the layer.

Rub the mandolin blade with the clove of garlic split in two, then slice the truffle over the risotto.

Sauce a ribbon of veal jus around the plate, sprinkle some grains of Fleur de Sel over it.

By The International Kitchen
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