AI generated image
Chef's Tip
For the perfect risotto texture, stop cooking while the rice still has a slight bite to it, as it will continue to soften slightly when you add the cheese and butter at the end. The finished risotto should gently spread on the plate rather than standing stiffly.
Instructions
- In a medium saucepan, bring vegetable stock to a simmer. Reduce heat to low and keep warm throughout cooking process.
- In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat.
- Add shallots and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add Arborio rice and stir to coat with oil and butter. Toast rice for 1-2 minutes until edges become translucent but center remains white.
- Add white wine and simmer, stirring constantly, until liquid is almost completely absorbed.
- Begin adding warm stock, one ladleful at a time (about 1/2 cup), stirring frequently until each addition is almost completely absorbed before adding the next.
- Meanwhile, in a separate skillet, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat.
- Add wild mushrooms with a pinch of salt and sauté until golden brown and tender, about 5-6 minutes. Add thyme leaves in the last minute of cooking.
- Set aside half the mushrooms for garnish. Stir the remaining mushrooms into the risotto after about 15 minutes of cooking.
- Continue adding stock and stirring rice until it is creamy but still al dente, about 18-22 minutes total. You may not need all the stock.
- Remove risotto from heat. Stir in remaining 2 tablespoons butter, grated Parmesan, and optional mascarpone if using.
- Season with salt and pepper to taste. Cover and let rest for 2 minutes.
- Just before serving, fold in 1 teaspoon truffle oil, reserving the rest for drizzling.
- Divide risotto among warm plates, creating a flat surface.
- Top with reserved sautéed mushrooms, shaved truffle or truffle paste if using, and chopped parsley.
- Finish with a light drizzle of remaining truffle oil and additional grated Parmesan.
Plating
Spoon the risotto onto the center of a warm, shallow bowl, gently spreading it into a flat circle. Arrange the reserved sautéed wild mushrooms in the center of the risotto. If using fresh truffle, shave it directly over the hot dish just before serving. Drizzle a small amount of truffle oil around the perimeter and sprinkle with fresh parsley. Offer additional Parmesan on the side for guests to add according to their preference.
Storage & Reheating
Risotto is best enjoyed immediately after preparation, as it continues to absorb liquid and can become gummy when stored and reheated. If necessary, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of warm stock or water to loosen the consistency.
About This Recipe
Truffle risotto represents the elegant intersection of Italian technique and French luxury ingredients. This dish transforms humble rice into a creamy, indulgent main course through patient, attentive cooking. The earthy notes of wild mushrooms complement the aromatic truffle, while the gradual addition of stock creates the signature velvety texture that makes risotto a timeless favorite in fine dining establishments.