Truffle Risotto Recipe With Fresh Black Truffles

• 5 cups chicken stock (or chicken broth, vegetable broth, or salted water)
• 1 tablespoon butter or extra virgin olive oil
• ⅓ cup finely chopped shallots or yellow onion
• ½ teaspoon minced garlic (about 1 garlic clove)
• 1 cup Arborio rice
• Kosher salt, to taste
• ½ cup dry white wine, room temperature
• ½ cup Parmesan cheese, finely grated, divided
• 1 tablespoon white truffle oil or black truffle oil
• Freshly ground black pepper, to taste
• 2-ounce piece of fresh black truffle or white truffle

1. 1

   In a medium saucepan over medium heat, bring the chicken stock to a low boil then reduce heat to low, keeping the stock just below a simmer. You want it to be about the same temperature as the rice while it’s cooking.

2. 2

   In a large skillet or Dutch oven, heat unsalted butter over medium-low, then add the shallots and sauté until softened and translucent, about 4 minutes. Add the garlic and stir continuously until fragrant, about 30–60 seconds. Add the rice to the onion-garlic mixture, season with salt, and stir to combine. Continue stirring until rice is well coated and starting to become translucent, 2–5 minutes.

3. 3

   Add about ½ cup warm broth and a splash of wine to the rice mixture. Stir often using a wooden spoon, until the rice has fully absorbed the liquid. Add the remaining broth in ½ cup increments, following each addition with a splash of wine and allowing rice to absorb liquid between additions until rice is al dente, about 25–35 minutes. (You may not need all of the liquid.)

4. 4

   Remove the pan from the heat and add cheese, truffle oil, and pepper, stirring to combine. Cover and allow to rest 5 minutes.

5. 5

   Finish the risotto with a few cracks of black pepper. Garnish with fresh black truffle shaved over the top.

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