This month: Classic Italian Black Truffle Risotto.
It’s truffle season! Enjoy this Italian classic enhanced with truffle butter. This great recipe is even better with Carnaroli, known as the “king of rice” because it preserves the texture and bite in risotto without becoming pasty or soggy. The black truffle is native to Umbria, among other regions in Italy, making Giuliano Tartufi’s Carnaroli rice with black truffle perfect for this recipe!
1/8 lb cultured truffle butter
1/4 lb Calvander cheese, grated, with extra left for garnish
1 chicken broth packet
Black Truffle Risotto
In medium covered saucepot, heat 8 cups water to a simmer over medium heat. In large high-side skillet, heat oil over medium heat. Add contents of the carnaroli rice package. Let “toast” for a minute or so. Deglaze with about 1/2 cup of white wine, let evaporate.
Cover rice with hot water. Allow to cook, add in chicken broth packet and salt to taste. Continue adding water as rice cooks, ladel by ladel. After about 15 minutes toward the end of the cooking, add the truffle butter. I recommend using the entire package of the butter for maximum flavor and consistency. Continue to add water as risotto thickens. Do not be afraid to add plenty of water, this helps maintain the important creamy texture of your risotto and is where the flavor lives. Add most of the grated cheese and watch your risotto thicken with flavor. Add more water if necessary. Taste, and add salt and ground black pepper.
When your risotto has reached a creamy consistency and the rice is tender (about 20min cook time), your risotto is done.
Serve immediately and top with any remaining cheese, black pepper and a thread of extra virgin olive oil (truffle oil if you have it).