Risotto alla Piemontese

Piedmontese Risotto


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This recipe is all about the luxurious truffle: the more the better! The other vital ingredient is, of course, the stock. This is particularly important because this is a very old risotto recipe and the rice is effectively gently boiled and then dressed, rather than being toasted before the stock is gradually added until the rice is cooked and creamy. Unlike most risottos, the Piedmontese risotto is very wet in consistency and served almost like a soup.


  • 2 litres/ pints/9 cups good-quality beef or veal stock
  • 500 g/ lb carnaroli rice
  • 65 g/ oz/¾ cup freshly grated Parmesan cheese
  • 65 g/ oz/5 tbsp unsalted butter
  • 65 g/ oz finely sliced black or white truffle
  • pinch of grated nutmeg
  • sea salt
  • shavings of Parmesan cheese and black or white truffle, to serve


  1. Bring the stock to a gentle boil in a large pan. Add the rice and stir. Simmer, stirring occasionally for about 20 minutes, until the rice is creamy but has bite in the middle. It should be quite wet. Remove from the heat.
  2. Add the Parmesan, butter, truffle and nutmeg. Taste and adjust the seasoning. Cover and rest for 4 minutes, then stir and serve in deep soup plates or bowls, with Parmesan and truffle shavings on top.