Truffles are truly one of earth’s gourmet treasures. They grow underground, attached to the roots of trees.
Historically, only pigs were blessed with the noses to find them. Today, most Italian farmers have switched to a more obedient student, dogs. Dogs are easier to train and more discrete (we can see how walking a pig in the woods might arouse suspicion!). Plus, dogs are less likely to eat the spoils, worth up to $200/truffle!
This truffle risotto is a simple dish with huge impact. It begins with an earthy blend of mushrooms and is finished by folding in a fragrant truffle sauce, parmesan cheese, and chives. We hope that you savor this special treat!
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SPECIALTY INGREDIENTS LIST:
Italian Truffle Risotto Recipe
Ingredients
- 1.5 cups Arborio rice
- 1 cup Sliced mushrooms
- 60-80 g Truffle & mushroom sauce
- ½ cup Parmesan cheese
- Vegetable broth concentrate
- ¼ cup Chopped shallots
- 1 tbsp Minced garlic
- 1 tbsp Chopped chives
- 2 tbsp Extra virgin olive oil
- 1/2 cup of dry white wine (optional)
- 6-8 oz Seared scallops or filet mignon (optional)
Instructions
Prep
- In a large saucepan, bring 6 cups of water to a boil. Stir in the vegetable broth concentrate packets and reduce heat to low. Keep warm on a backburner.
- Chop the shallots, garlic, and chives.
- Clean and slice the mushrooms.
Sauté Shallots
- Slowly warm 2 Tbsp. olive oil in a large sauté pan or stock pot on medium heat.
- Add the shallots and garlic and sauté for 1 minute until fragrant.
Add Arborio Rice
- Add the arborio rice and stir to coat the rice. Add one ladle of the prepared vegetable broth.
- Add the mushrooms.
- Turn heat down to medium-low.
Create the Perfect Risotto
- Add vegetable broth, one ladle at a time, until each one is fully absorbed. Stir constantly and keep adding broth until the rice is creamy and tender (about 35 minutes). Tip: this step is worth the effort for creamy risotto, we promise! If you are in a rush, speed up the process by increasing the heat to medium.
- Optional: swap one ladle of broth for a 1/2 cup of dry white wine such as Chardonnay.
Add Truffle & Parmesan
- When the rice is nearly done, stir in the truffle & mushroom sauce, half of the chives, and all the parmesan cheese; stir until creamy. Note: you may need more broth or water to rehydrate the parmesan.
- Remove from heat and cover until plating.
Plate & Enjoy!
- Serve the risotto in the middle of each plate and garnish with the remaining chives.
- Optional: serve with seared sea scallops or filet mignon.
- Enhance your experience with an Italian music playlist (takeoutkit.com/playlists).