White Truffle Risotto - Oliviers & Co.

White Truffle Risotto

September 22, 2014
White Truffle Risotto main

This decadent risotto recipe is a specialty from Piedmont, Italy. The intoxicating aromo of the white truffle oil is irresistable! Perfect as a first or main course. 

White Truffle Risotto

Serves 4-6



In a small saucepan over medium heat, bring the chicken stock to a bare simmer. 

In a separate saucepan, heat two tablespoons of Everyday Olive Oil and saute the onions until softened and translucent.  Add the bay leaf and thyme and cook until fragrant, about one minute.  Add the carnaroli rice and toast slightly, coating it with olive oil, about three minutes.  Slowly add wine and stir until evaporated. Remove bay leaf and thyme.  

Add just enough heated stock to cover rice and stir constantly until the stock has been absorbed. Continue adding stock, stirring frequently, until rice is tender but firm to the bite and the mixture is creamy.  

Remove risotto from heat. Stir in 1/4 cup Parmigiano-Reggiano, White Truffle Olive Oil and White Truffle Salt to taste and season with freshly ground pepper.  

Serve risotto immediately in individual bowls with one tbsp or more, tot aste, of Porcini Mushroom Cream with Truffle, a drizzle of White Truffle Oil and freshly grated Parmigiano-Reggiano.




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