Risotto with Truffles

Risotto con Tartufi

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 750 g/ lb risotto rice (Arborio)
  • 15 g/½ oz truffle–more if you feel generous
  • ½ onion, finely chopped
  • 2 litres/4 pt chicken stock
  • 1 glass wine
  • 90 g/3 oz butter
  • 1 tablespoon olive oil
  • 90 g/3 oz freshly grated Parmesan cheese


    Heat the stock.

    Melt half the butter with the oil in a large heavy saucepan and sauté the onion gently until transparent and lightly gold in colour.

    Add the rice and stir it in thoroughly, but gently, to absorb all the butter and oil. Stir for 5 minutes then add the glass of wine and cook until absorbed.

    Add 1 cup of boiling stock and cook, stirring until absorbed, then add another cup of boiling stock, and continue the process until all the stock has been used up and absorbed by the rice. This takes about 20 minutes. Turn off the heat.

    Add the remainder of the butter and the Parmesan cheese and gently but thoroughly stir in. Cover the pan and let the risotto settle for 2 minutes.

    Serve with the white truffle shaved on top, and extra Parmesan to sprinkle.