Black and White Truffle Risotto Recipe
Truffle risotto is the ultimate dish for showcasing the luxurious, earthy depth of both black and white truffles. This recipe is all about indulgence, transforming simple ingredients into a creamy, aromatic masterpiece.
The key is patience—gently coaxing out the starches from the Arborio rice while layering in the flavors of butter, shallots, white wine, and rich homemade stock. As the risotto reaches its perfectly velvety consistency, the real magic happens.
Shavings of black truffle infuse the dish with their deep, musky aroma, while delicate white truffle slivers provide an intoxicating, almost garlicky perfume that elevates every bite.
Cooking with truffles requires a light touch to preserve their intensity, and this recipe ensures you get the most out of both varieties. Black truffles shine when warmed, releasing their full-bodied, earthy notes into the risotto, while white truffles are best served raw, their pungency blooming in the final moments.
Whether you’re preparing this for a special occasion or simply treating yourself to a decadent meal, this truffle risotto is a sensory experience. Follow along for the step-by-step guide to achieving restaurant-quality risotto at home—perfectly creamy, bursting with umami, and laced with the unmistakable elegance of fresh truffles.
Where To Find Fresh Black & White Truffles
Fresh truffles can be found at specialty food stores, gourmet markets, and online retailers. Here are some of the best sources for home cooks looking to buy high-quality truffles:
Local Options
- Upscale Grocery Stores – Some high-end supermarkets, such as Whole Foods or specialty grocers, carry fresh truffles in season.
- Farmers’ Markets – In regions where truffles are harvested, such as parts of Oregon or Northern California, local farmers’ markets may have fresh truffles.
- Italian or French Delis – Specialty food stores that focus on European ingredients often sell fresh truffles or truffle-infused products.
Online Retailers
- Truffle Dealers – Websites like Urbani Truffles, Sabatino Tartufi, and Gourmet Food Store offer fresh truffles shipped overnight.
- Luxury Food Retailers – Stores like D’Artagnan and Eataly carry fresh seasonal truffles.
- Marketplace Platforms – Websites like Amazon or Etsy sometimes feature truffle sellers, but check reviews to ensure quality.
Direct from Truffle Farms
Some truffle farms in the U.S., Australia, and Europe sell directly to consumers. Oregon Truffle Company and The Truffle & Wine Co. are good options.
Always buy truffles in season (winter for white truffles, summer or winter for black) and store them properly to maximize freshness!
Can You Cook Truffles When Preparing Risotto?
Yes, but it depends on the type of truffle!
Black truffles (such as Périgord truffles) can be lightly cooked to enhance their deep, earthy aroma. When making risotto, you can infuse the flavor by stirring finely shaved or grated black truffles into the dish during the last few minutes of cooking. The heat helps release their umami richness without diminishing their complexity. Some chefs also sauté black truffle shavings briefly in butter or warm them in stock before adding them to the risotto.
White truffles (such as Alba truffles) should never be cooked, as heat destroys their delicate, garlicky, and slightly sweet aroma. Instead, shave them raw over the finished risotto just before serving. The steam from the hot dish will amplify their fragrance, making them the star of the plate.
For the best of both worlds, you can use black truffles in the cooking process and finish with a generous shaving of white truffle at the end. This method layers the flavors and creates a truly luxurious risotto experience.
Truffle Risotto Recipe
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot minced
- Kosher salt to taste
- white pepper to taste
- 2 cloves garlic minced
- 1 cup Arborio rice
- ¼ cup dry white wine
- 5 cups chicken stock or vegetable broth for a vegetarian version
- 1 tablespoon black truffle minced or 1½ tablespoons truffle oil
- 2 tablespoons butter softened - omit if using truffle oil
- ¼ cup Parmesan cheese
- 2 tablespoons parsley chopped
- white truffles shaved for garnish
Instructions
- Bring stock to a boil, then turn off the heat.
- Heat a sauté pan over medium heat until hot.
- Add your butter and olive oil and heat until they start to shimmer.
- Now add the minced shallot, garlic and dry rice. Cook and stir over medium heat until the garlic and shallot is tender and the rice is translucent around the edges, about 2 minutes.
- Add a heavy pinch of salt, white pepper and white wine and cook until dry. I use white pepper only because it doesn't stand out against the color of the white risotto. There is no flavor difference, just for appearances.
- Add 1 cup of hot stock along with the minced truffles (or truffle oil) and stir frequently until the broth is absorbed and the rice is almost dry.
- Continue adding 1 cup of broth at a time, cooking and stirring until most of the liquid is absorbed before adding the next cup. You may not have to add all of the last cup of broth.
- The finished risotto should have the consistency of thick, not stodgy, oatmeal. The risotto should be creamy, but the rice should still have some texture. The rice should not be mushy. Total cooking time will be about 20 minutes.
- Once the rice is at the proper texture, stir in the butter (if using) and Parmesan cheese.
- Taste and add more salt or white pepper, if necessary.
- Divide among plates. Garnish with one or two shavings of white truffle and a sprinkle of chopped parsley, and serve immediately.
4 Responses
My understanding of cooking with fresh truffles is that you NEVER actually cook the truffle. Rather, you shave the truffle over the finished and still very hot food and the truffle reacts with the fat (oil or butter) when gently stirred into the risotto after cooking.
Yes , I agree. I never cook them.
Good technique I developed for pasta is; to shave some truffle into ramekin and cover with melted, but not hot (!) butter. mix a bit. Allow to cool so flavours go through.
Then when I cook pasta I add and mix through hot pasta tablespoon (or more) of butter with truffle and shave some fresh on top. Will try the same with risotto later this week.
Well, to a certain extent, it is true, but this all depends on the type of truffle used. One Truffle that often lends itself to cooking is the Périgord truffle. They are often used to stuff under poultry skin. The cooking releases the heavenly aroma. Absolutely superb. Try it
Hi Debbie, great question. As Chan says below, you can cook black truffles but should not cook white ones. I added some information to the post.