- 6 to 7 cups chicken stock
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion or shallot
- 2 garlic cloves, minced
- Salt to taste
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley, or a mixture of parsley and thyme
- 2 ounces Parmesan cheese, grated
- 2-3 tablespoons black truffle paste
I’m sure you’re still drooling over the steak post from earlier this week and you might be wondering what a good side dish would be for it. Today I present you with black truffle risotto. I had some truffle paste leftover from my black truffle orecchiette that I made last week and needed to use it up before it went bad. Risotto is probably one of my favorite side dishes and while it’s tricky to prepare, you end up with a rich, delicious rice dish.
Bring the stock to a simmer in a medium saucepan and season generously with salt. Have a ladle nearby to add the broth to the risotto.
In a medium saucepan, heat the olive oil and add in the onion or shallot. I prefer using shallots as they offer a milder flavor. Cook until they begin to soften and then add in the garlic and 1/2 teaspoon of salt. Add in the rice and cook for about 3 minutes, until the rice separates and begins to slightly crackle.
Stir in the wine and allow the wine to simmer but not too quickly. You want the rice to pick up the flavors of the wine before it evaporates. Once the wine has evaporated add in 1-2 ladles full of broth, enough to cover the rice. Cook just until the broth is absorbed and then add in additional broth. You’ll continue this process to cook the rice, not too quickly, adding just enough broth to cover the rice and allow it to absorb before adding in more. Cook the rice for about 25 minutes until the rice is slightly chewy.
Once the rice is cooked, add in fresh pepper, herbs, one final ladle of broth and the cheese. This is where I added in 2-3 tablespoons of the black truffle paste. Stir together and adjust the salt as needed.