Risotto al Tartufo (Black Truffle Risotto)

This creamy Risotto al Tartufo is so rich and decadent, made with black truffle sauce and fresh parmesan–this recipe is to die for!

If you're a truffle lover, this recipe is meant for you! I have always been such a big fan of truffle risotto (or risotto al tartufo), and I had some leftover black perigord truffle from the holidays, so I had to make it!

For more Italian recipes like this risotto al tartufo, you should try my Risotto al Limone and Goat Cheese Risotto!

Table of Contents:

• 📖 Recipe Origins
• 🎥 Watch the video of this recipe
• 🍚 Why you'll love this Risotto al Tartufo
• 🥘 What you need for this recipe
• 📋 How to make Risotto al Tartufo
• 💭 Expert Tips & Tricks
• Storage & Reheating Tips:
• Recipe FAQs
• Related Recipes
• 📖 Recipe

📖 Recipe Origins

There are, apparently, many conflicting takes on the origins of risotto, but it naturally starts with the introduction of rice to Italy. Rice was brought to places like Italy and Spain by the Arabs in the Middle Ages.

In Milan, which was originally part of Spain, rice was very popular as was "slow-cooking." Combining slow-cooked rice with spices like saffron eventually resulted in a dish similar to modern-day risotto.

Risotto is known as an Italian dish and is popular all over Italy and at Italian restaurants in other countries, but it is more popular in northern Italy.

🎥 Watch the video of this recipe

🍚 Why you'll love this Risotto al Tartufo

• It's so creamy and rich! The constant stirring action of making risotto al tartufo causes the starches to release and become creamy. Adding cold butter and parmesan cheese at the end makes it even creamier!
• Feels super fancy and impressive. Even though risotto is super simple and affordable (without the truffles, lol), this recipe will feel SO fancy and will impress anyone you serve it to!
• Authentic recipe! It doesn't get much more authentic than this risotto al tartufo recipe, especially if you happen to have fresh truffles for garnish. 🙂

🥘 What you need for this recipe

Ingredients and Substitutions:

• Arborio Rice - The type of rice is extremely important for risotto, do not substitute. ONLY arborio or carnaroli rice will work.
• Butter - Use good quality butter, salted or unsalted, cubed, and kept cold.
• Broth - Whatever broth you like is fine, but opt for a pale colored vegetable or chicken broth for best results.
• Onion - White onion or a large shallot will work.
• Garlic - I highly recommend freshly mincing the garlic yourself, rather than using pre-minced.
• White Wine - A dry white wine or designated "cooking wine."
• Parmesan - Fresh grated is best, please do not use the stuff in the green tube.
• Truffle Sauce - This is the best value for a good truffle product, in my opinion. Get jarred truffle sauce for flavor, aroma, and the look of truffle as well.

Tools and Equipment:

• Small Pot - for heating the broth.
• Medium Pan or Pot - For the risotto cooking.
• Wooden Spoon
• Sharp Knife
• Microplane

📋 How to make Risotto al Tartufo

Step 1: Prepare Ingredients

Begin by finely dicing the onion or shallot and then mincing the garlic until it is nearly paste-like.

Grate the necessary amount of parmesan cheese and cube the butter. Place the cubed butter in the fridge until later.

In the small sauce pot, add the broth and heat over low heat, covered with a lid. Heat until broth is steamy, but not boiling.

Step 2: Cook the Risotto

To a medium-large pan or pot, add 1 tablespoon of olive oil over medium heat.

Add the diced onions to the oil with a small pinch of salt and sweat the onions until translucent. Be sure not to brown or crisp the onions. Then add the minced garlic and stir until fragrant.

Next, add the arborio rice to the pan and stir to combine with the onions and sauté until lightly toasted, 1-2 minutes.

Deglaze the pan by adding ⅓ cup dry white wine to the pan, (turn the heat off to prevent fire, then turn back on after poured.) and stir until the white wine is nearly entirely absorbed.

Then, add about ¼ cup (doesn't have to be exact) of the steamy broth to the rice, stir continuously over low heat until fully absorbed. Repeat this process until all of the broth is used and the rice is cooked through and thick and creamy.

Step 3: Finishing Touches

Once the rice is cooked through, turn off the heat. Add the truffle sauce, salt, and grated parmesan and stir to combine.

Then add the cold cubed butter and stir continuously until the butter has fully emulsified into the risotto.

Adjust seasoning to taste and serve hot. Garnish with fresh truffle (optional), fresh chives, and flaky salt.

💭 Expert Tips & Tricks

• Typically, this recipe would only require 1 cup of broth, but I find that it needs a bit more. So I recommend heating 1.5 cups and using the amount you need to cook the rice through.
• Arborio rice is extremely important for risotto due to the starch content, do not substitute. ONLY arborio or carnaroli rice will work.
• Use a light colored broth for best results. Chicken broth or pale vegetable broth will be the best flavor. The exception here is that I think mushroom broth would be a great flavor addition, but it may turn the rice darker.

Storage & Reheating Tips:

• Store in the Fridge: Wait until the risotto comes to room temperature and store in the refrigerator in an airtight container for 4-5 days.
• Store in the Freezer: Store in a freezer-safe airtight container for up to about 3 months.
• How to Reheat: Always inspect leftovers for impurities or mold by using your eyes and nose. Reheat by adding to a nonstick pan with a dash of olive oil over medium heat until heated through. Garnish with fresh parmesan.

Recipe FAQs

Related Recipes

📖 Recipe