Entree: Italy – Friuli-Venezia Giulia – Risotto al Tartufo (Creamy Arborio rice risotto finished with black truffle and butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 1 min

Total 31 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (300 g) Arborio rice
- 5 cups (1.2 L) chicken or vegetable broth, kept warm
- 3 tbsp (45 ml) unsalted butter
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 small shallot, finely chopped (1 oz (30 g))
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
- 2 tbsp (30 g) unsalted butter, chilled, for finishing
- 1 small black truffle, thinly shaved (about 0.5 oz (15 g)) or 2 tbsp (30 ml) high-quality truffle paste/oil if truffle is unavailable
- Salt and freshly ground black pepper to taste
- Optional: 1 tbsp (15 g) chopped flat-leaf parsley for garnish

Show original ingredient measurements

- 1 1/2 cups (300 g) Arborio rice
- 5 cups (1.2 L) chicken or vegetable broth, kept warm
- 3 tbsp (45 ml) unsalted butter
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 small shallot, finely chopped (1 oz / 30 g)
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
- 2 tbsp (30 g) unsalted butter, chilled, for finishing
- 1 small black truffle, thinly shaved (about 0.5 oz / 15 g) or 2 tbsp (30 ml) high-quality truffle paste/oil if truffle is unavailable
- Salt and freshly ground black pepper to taste
- Optional: 1 tbsp (15 g) chopped flat-leaf parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a wide heavy saucepan, heat 1 tbsp (15 ml) extra-virgin olive oil and 3 tbsp (45 ml) butter over medium heat. Add the finely chopped shallot (1 oz (30 g)) and cook gently until translucent but not browned, about 3–4 minutes.
2. Add the Arborio rice (1 1/2 cups (300 g)) and toast, stirring, for 1–2 minutes until each grain is glossy and slightly translucent at the edges.
3. Pour in the 1/2 cup (120 ml) dry white wine and cook, stirring, until the wine is mostly absorbed.
4. Begin adding the warm broth, one ladleful (about 1/2 cup (120 ml)) at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue this process for about 18–20 minutes until the rice is al dente and the risotto is creamy.
5. When the rice reaches the desired texture, remove from heat and vigorously stir in 2 tbsp (30 g) chilled butter and 1/2 cup (50 g) grated Parmigiano-Reggiano to emulsify and enrich the risotto. Season with salt and freshly ground black pepper to taste.
6. Gently fold in most of the thinly shaved black truffle (reserve a few shavings for garnish) or stir in 2 tbsp (30 ml) truffle paste if using. Let the risotto rest for 1 minute.
7. Serve immediately in warm plates, finishing each portion with the reserved truffle shavings and a sprinkle of chopped parsley if desired.

1. In a wide heavy saucepan, heat 1 tbsp (15 ml) extra-virgin olive oil and 3 tbsp (45 ml) butter over medium heat. Add the finely chopped shallot (1 oz / 30 g) and cook gently until translucent but not browned, about 3–4 minutes.
2. Add the Arborio rice (1 1/2 cups / 300 g) and toast, stirring, for 1–2 minutes until each grain is glossy and slightly translucent at the edges.
3. Pour in the 1/2 cup (120 ml) dry white wine and cook, stirring, until the wine is mostly absorbed.
4. Begin adding the warm broth, one ladleful (about 1/2 cup / 120 ml) at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue this process for about 18–20 minutes until the rice is al dente and the risotto is creamy.
5. When the rice reaches the desired texture, remove from heat and vigorously stir in 2 tbsp (30 g) chilled butter and 1/2 cup (50 g) grated Parmigiano-Reggiano to emulsify and enrich the risotto. Season with salt and freshly ground black pepper to taste.
6. Gently fold in most of the thinly shaved black truffle (reserve a few shavings for garnish) or stir in 2 tbsp (30 ml) truffle paste if using. Let the risotto rest for 1 minute.
7. Serve immediately in warm plates, finishing each portion with the reserved truffle shavings and a sprinkle of chopped parsley if desired.