Risotto al Tartufo

Risotto with Truffle

I do appreciate that truffles are so expensive as to be out of reach for the majority of us, but should you ever stumble upon one or be given a truffle as a gift, this dish surely has to be one of the most delicious ways to enjoy it.


  • 3 tablespoons unsalted butter
  • 1 onion, chopped fine
  • cups carnaroli rice
  • 1 large glass dry white wine
  • up to 8 cups simmering rich chicken broth
  • 5 tablespoons freshly grated Grano Padano or Parmigiano Reggiano
  • 1 truffle (size is everything!), cleaned, brushed, and ready to shave
  • sea salt and freshly ground black pepper


  1. Melt half the butter in a large saucepan. Add the onion and fry gently until very soft but not browned.
  2. Add all the rice and thoroughly toast the grains, stirring constantly, for about 5 minutes.
  3. Add the wine and stir for 1 minute, then add 3 ladles of broth and stir it all together. Keep the heat low and continue to stir and add broth, one ladle at a time, waiting each time for the grains to absorb the liquid. Don’t rush it!
  4. As soon as the rice is cooked but neither chalky nor too soft, remove the pan from the heat and stir in the Parmigiano Reggiano and the remaining butter.
  5. Stir, taste, and add salt and pepper as required. Cover and allow to rest for about 4 minutes, then stir again and transfer to 4 serving plates. Shave as much or as little of the truffle over the steaming risotto as you want to and indulge yourself!