Truffle Risotto


Truffles are highly prized, one of the most expensive ingredients the world has to offer. Fortunately this recipe will not set you back a huge amount. Here I’ve used truffle and porcini paste in this risotto to add the taste and aroma of truffle without breaking the bank.

Truffle Risotto
Serves 2
  1. 150g Risotto rice, such as Arborio or Carnaroli
  2. 2 Small shallots, peeled and finely diced
  3. 1 Garlic clove, peeled and finely sliced
  4. 750ml Vegetable stock
  5. 2 tbsp Truffle and porcini paste
  6. 50ml White wine or Vermouth
  7. 75 Unsalted butter, diced
  8. 50g Parmesan, plus extra for garnish
  9. Olive oil
  1. In a large, wide saucepan, drizzle a small amount of olive oil and set over a medium heat.
  2. Add the shallots and garlic and gently fry until softened. Add the rice followed by the wine and reduce until the wine has nearly almost evaporated. Begin to add the stock little by little, stirring the rice the entire time to release the starch and give the risotto its texture. Once the rice has absorbed each addition of stock, pour in a little more and repeat until the rice is cooked but with a slight resistance in the centre of the grain, known as ‘al dente’.
  3. Stir in the truffle paste and remove from the heat. Beat in the butter, piece by piece until emulsified and then grate the parmesan. Stir the parmesan into the risotto, check the seasoning and divide between plates. Finish with a little more grated parmesan and serve.
Artisan Traveller



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