Black Truffle Risotto
Black truffles add their earthy savor to risotto, complemented by savory parmesan cheese and rich butter. A classic French mirepoix — a combination of onions, carrots, and celery — adds sweet vegetal flavors to the dish. Be sure to remove the risotto from the heat while it’s still a bit more liquid than the desired final consistency, as it continues to absorb liquid as it stands.
— Serves 4
*Items marked in green are available from The Gourmet Corner.
Ingredients
Preparation
Bring the stock to a simmer, and keep it near the pan in which the risotto will be cooked.
Put olive oil and butter in a deep, heavy pan over medium heat. When the butter has melted add the chopped onion, carrot and celery. Cook until the onion has softened but not colored, then add the rice. Cook, stirring for 1-2 minutes until the rice begins to show translucent spots. Do not let the rice brown, as that locks in the starch, which is essential for the texture of the finished dish.
Add the wine to the pan — it will froth and steam, and be absorbed almost immediately. Keep stirring and add a ladle of stock along with the minced truffle.
Keep adding ladles of stock as they are absorbed by the rice, stirring frequently to prevent it from sticking or lumping. After about 15 minutes, taste a few grains of rice — the risotto is ready when it’s al dente, tender yet still with a bit of resistance.
When the rice is al dente, add a last ladle of stock and the remaining truffle slices, then remove from the heat. Add a generous knob of butter and the grated Parmigiano-Reggiano and stir into the risotto to give it a velvety finish.
Serve immediately.
