D'Open Kitchen

COOKING FOR THE SOUL

Truffle Risotto

Recipe by

Everyone loves truffle. Truffles are expensive as it is extremely hard to farm them, thus explain their value and the price tag.

Truffle goes well with dishes such as mushrooms, pasta, fries, risotto and seafood dishes. As the real truffle is extremely expensive, we usually replace it with truffle infused oil.

In this truffle risotto recipe, we are using the white truffle oil and many people usually ask if it's better to use white or black truffle.

White truffle flavor is more intense and it gives off a sweet and musky fragrance. However the fragrant also goes away very quickly whereas black truffle aroma is more lasting but the flavor is more subtle.

So it is really up to your personal preference which type of truffle to go for. Personally I prefer white truffle as the aroma is more intense and it has a garlicky flavor.

If you are using the truffle oil for the risotto, make sure you only drizzle the truffle oil over the risotto after plating it else the truffle oil aroma will get oxidized and lose its fragrance during the cooking process.

If you are feeling extravagant, you can even pan sear some scallops and top it up on your risotto! Truffle and scallops definitely goes well together!

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian

Servings portions

Calories 440 kcal

Equipment

Sauce Pan

Ingredients

300 grams Arborio Rice or any Risotto Rice
2 litres Stock Vegetable Preferred
100 mls White Wine
4 tbsp Olive Oil
1 each Onions finely diced
3 cloves Garlic finely diced
300 grams Brown Mushrooms
200 grams Portobello Mushroom
10 grams Truffles
1 tbsp Parsley Fresh
2 tbsp Parmesan cheese Grated
1 tsp Salt
1 tsp Black Pepper
20 grams Butter

Instructions

Heat up your stock to a simmer and ready
Heat up olive oil in a large saucepan and have you rubber spatula ready
Saute the onions until translucent then add in garlic and brown and portobello mushrooms
Add in the rice when the mushrooms are cooked and saute it of until coated evenly
Add in wine to deglaze.
Add a ladleful of stock and simmer and stir until the liquid is absorbed. Continue to add more stock (one ladleful) until rice plump and tender.
Finish with butter, salt and pepper, parmesan and take off the stove.
When still warm, plate up and garnish with sliced truffles and parsley.

Notes

Chef Notes:

Not Vegetarian? - Feel free in to add whatever meat you want. However do note that it might overpower the truffle notes, so you want to use white meats like chicken or a little fish and not overtly perfuming meats like lamb.
Oil or fresh truffles? - Its up your budget. You could get cheaper truffle infused oil and spray at the final product, but its not the genuine experience.
Herbs - You could add a few herbs like a little thyme, but the more you add the more you draw away from truffles, so a little will do.
Seasoning - Go a little heavy, remember is a rice dish, and rices tend to taste pretty well, tasteless. So definitely go heavy.
Stock Type - Vego definitely but chicken will do fine
Other Veggies - Go for it! A little celery maybe a little carrot, anything a little bland will work.

Nutrition

Calories: 440kcal

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.