Black Truffle Risotto

Jun 30, 2016

Farmhouse news

Black Truffle Risotto

Warm up with a truly decadent dish. Take advantage of wonderful winter produce and rare, short season truffles.


300 ml mushroom stock

1/2 cupchicken stock

1 1 /2 Tbspextra virgin olive oil

1 onion, finely diced

120g Arborio rice

60ml drywhite wine

30gblack truffle, shaved

30g Grana Padano Parmesan cheese

40gcultured butter

Salt and freshly ground pepper

1 cup watercress


  1. Heat the mushroom stock in a heavy-based saucepan over low heat
  2. Heat the chicken stock in a separate, small heavy-based saucepan over low heat.
  3. Heat the olive oil in a heavy-based saucepan, add the onion and cook over medium heat for 4 minutes or until softened.
  4. Add the rice to the onion mixture and cook, stirring, until each grain is coated with oil.
  5. Deglaze with the white wine and cook until evaporatedAdd the stocks and truffle shavings.
  6. Cook until all the stock has beenabsorbed, stirring constantly to prevent the rice from sticking. Nb. If the risottoappears too dry; add a little extra chicken stock to create a looser consistency.
  7. Remove from the heat and stir in the Parmesan, butter and salt and pepper.Spoon onto warmed serving plates and garnish with a few sprigs of watercress.

Recipe provided by Noel fromGippsland Truffles

Serves 6