Black Truffle Risotto - Recipe

Black Truffle Risotto
Discovering truffles is extremely complicated not just because its a seasonal treasure but because are hidden into soil. The truffle hunter needs a dog with a fine sense of smell to recognize the aroma of this special mushroom also known as “black gold” of foods for its rarity.
The spores of truffles are spread by boars and other wild animals, glutton for this smelly treasure.
We had the occasion to buy some black truffles at the 32nd National Fair of Truffles in Sant’Agata Feltria (Rn), Italy. We bought these on a local temporary market from Sant’Agata Feltria Tartufi.

    Ingredients
  • 350g of Carnaroli Rice
  • 2 liters of Vegetarian Broth
  • 2 Tablespoon of Extra Virgin Olive Oil
  • 40g of Butter
  • 1 Red Onion or 1 Shallot
  • 1 Glass of White Wine
  • 40g of grated Parmesan Cheese
  • 75g of Black Truffle

Methods
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In a large pan brown a chopped red onion with butter and extra virgin olive oil. Toast rice for a few minutes and add a glass of white wine to deglaze rice. When all the wine is evaporated start adding hot vegetable broth you are letting boil apart in another pot. Add broth anytime the rice start being dried, you will notice it will release starch and the risotto becomes creamy. Carnaroli rice requires from 16 to 20 mins to be ready.
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Two minutes before the rice is cooked, melt butter in a small pot on low heat and add the majority of flaked truffles. Make sure you removed all the soil from the truffles - see the guide below on how properly clean truffles. To reduce these in flakes use the appropriate tool or if you do not have it, just help yourself with a potato peeler or a sharp knife.
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To stir rice (in Italian, we use a proper word to explain how to complete rice cooking: “mantecare”, which means “cook until creamy”) add the cream of butter flavored with truffles and sprinkle with a lot of Parmesan cheese. Shake the pot to have the traditional wave and mix all the ingredients. Maintain the risotto firm to taste as well when you switch off the fire the rice will continue to cook.


How to care and clean truffles
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Truffles are also really delicate. As soon as we buy them we must put in a glass jar with blotting paper and change it every 2/3 days to properly maintain the taste and avoid mold, do not preserve for more then a week. Before eating we must remove all the soil helped by a soft brush, to simplify the process soak the truffle in a bowl with water but remember it is like a sponge so we must dry it immediately with a bit of paper or a cloth and brush it again until clean.

22 commenti:

  1. Bellissima ricetta, e bravissimi voi, complimenti! vi abbraccio e purtroppo vi informo che ormai mi avete conquistata con la vostra bravura, simpatia e genuinitร , quindi,non vi libererete di me tanto facilmente,intanto mi sono iscritta al vostro blog da subito per potervi seguire con grande piacere ๐Ÿ˜˜

    RispondiElimina
    Risposte
    1. La prima seguace e la migliore!!!! รˆ un piacere non poterci liberare di te ๐Ÿ˜๐Ÿ˜๐Ÿ˜ Ogni tuo commento ci rende estremamente felici ed orgogliosi ๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜

      Elimina
  2. Kimberly @ Berly's Kitchen25 novembre 2016 16:19

    Your risotto looks delicious! It's one of my favorites during the winter. I've never had black truffles, so it is definitely something to try.

    RispondiElimina
    Risposte
    1. We highly recommend to try them once! If you come in Italy for a travel you must give a try and you'll feel in love also for the smell. Thanks for popping by! Wish you a wonderful weekend!
      Gloria & Emanuele

      Elimina
  3. This looks delicious! I have to add black truffles to my to do list!

    RispondiElimina
    Risposte
    1. We highly recommend to buy truffles once! We stored a couple cutting them and putting in extra virgin olive oil with a pepper to flavor the oil and use it on bread, the smell and taste are wonderful!

      Elimina
  4. Risposte
    1. Thanks! We agree, this little treasure give a twist to every recipe!

      Elimina
  5. Risotto is such a classic dish. Adding the black truffle certainly elevates it to the next level. This sounds so delicious...and I would be happy to eat this for the meal!!

    RispondiElimina
    Risposte
    1. The only struggle it's cleaning truffles but the effort is worth it! Wish you a wonderful rest of the week!
      Gloria & Emanuele

      Elimina
  6. It looks lovely and very decadent with those slices of truffle on it too!

    RispondiElimina
    Risposte
    1. The smell and consistency of raw truffles is wonderful in my opinion so we indulge and put a lot on the top!
      Wish you a wonderful rest of the week!
      Gloria & Emanuele

      Elimina
  7. This looks delicious! I love risotto and truffle makes everything better!!

    RispondiElimina
    Risposte
    1. I agree! I love risotto with everything but with truffles it sound magic!
      Wish you a wonderful rest of the week!
      Gloria & Emanuele

      Elimina
  8. How often do you go hunting for truffles?

    RispondiElimina
    Risposte
    1. We unfortunately do not go hunting ourselves but we just buy them locally once a year when there is the "truffles national fair" in Sant'Agata Feltria.
      Wish you a wonderful rest of the week!
      Gloria & Emanuele

      Elimina
  9. Wow! Need to find a great spot to go search for truffles and try this recipe! Looks out of that world this risotto! Yum!

    RispondiElimina
    Risposte
    1. In autumn you will find these easily worldwide, they are really rare but Italy export a lot! Wish you can find them soon and try the recipe, let us know the result!
      Wish you a wonderful rest of the week!
      Gloria & Emanuele

      Elimina
  10. What a treat, I love black truffle and I can only imagine how good it tastes in a risotto. Lovely recipe, thanks for sharing.

    RispondiElimina
    Risposte
    1. You are more then welcome darling!
      Wish you a wonderful rest of the week!
      Gloria & Emanuele

      Elimina
  11. I've never cooked with truffles but I sure want to now. I love how you even explain how to prepare them for cooking.

    RispondiElimina
    Risposte
    1. Thanks Tanya! Wish you can try them soon, you'll felt in love with the flavor!
      Wish you a wonderful rest of the week!
      Gloria & Emanuele

      Elimina

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