Black Truffle Risotto
- 3-4 cups vegetable broth (add a parmesan rind for extra flavor)
- 2 tbsp. extra-virgin olive oil
- 1 cup leek, diced
- 1 tsp. salt, plus black truffle salt to finish
- 1 cups Arborio rice or Carnaroli rice
- 1 tbsp. unsalted butter
- 1 cup white wine (may we suggest “The Author”?)
- ½ cup finely grated Parmigiano Reggiano
- 2 oz. fresh black winter truffles(suggestion: order online at Urbani)
NOTE: this recipe can certainly be made with White Truffles as well or substitute your favorite truffle product for flavor.
In a small pot, warm the stock to a simmer and add the parmesan rind to steep. Using another heavy bottomed pot or dutch oven, sauté the leeks with the olive oil on medium low heat until fragrant and soft. Add the rice grains and mix thoroughly to toast for 2-3 minutes and then add the white wine. Once the wine has been almost completely absorbed by the rice, season with a pinch of salt and then slowly begin to add the stock, stirring regularly.
Continue to add stock, one ladle at a time, for 20-25 minutes stirring occasionally to ensure that the rice cooks evenly. At this point, using a microplane, grate 1 oz of the black truffles into the risotto along with the tablespoon of butter. Taste the risotto as the rice grains should be cooked through. If not, keep adding a bit more stock and cook until tender. Mix in the cheese and a little bit of truffle salt and plate. Shave a little fresh truffle on each portion and finish with a drizzle of your finest olive oil (or truffle oil) and enjoy!