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White Truffle Risotto


  • 4 cups chicken stock
  • 1 small onion, diced
  • 2 tbsp. O&CO. Everyday Olive Oil
  • 1 bay leaf
  • 1 sprig fresh thyme
  • ¼ cup dry white wine
  • 1 cup O&CO. Carnaroli Rice
  • 2 tbsp. O&CO. White Truffle Oil
  • O&CO. Summer Truffles in Olive Oil
  • Parmigiano Reggiano
  • O&CO. Fleur de Sel
  • Freshly ground black pepper
  • O&CO. White Truffle Salt


  1. In a small sauce pan, heat chicken stock over low heat to a bare simmer. In another saucepan, heat two tablespoons of olive oil and sauté onions until translucent. Add bay leaf and thyme and cook until fragrant, about 1 minute. Add Carnaroli rice and toast lightly, coating with olive oil, about 3 minutes. Add white wine and allow to evaporate completely. Remove bay leaf and thyme.
  2. Add just enough heated stock to cover rice and stir constantly until the stock has been absorbed by the rice about 5 minutes. Repeat this process until the risotto is tender and creamy and all the stock has been added. Season with salt and pepper to taste. Remove risotto from heat and stir in O&CO. White Truffle Oil and O&CO. White Truffle Salt to taste.

  3. To serve: Top with diced summer truffles, freshly grated Parmigiano Reggiano and a drizzle of the truffle oil.