Black Truffle Risotto Recipe
In this easy yet opulent Italian risotto, Parmigiano-Reggiano sings backup for the star ingredient—a generous helping of freshly shaved black truffles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Stove
- Measuring cup
- Kitchen scale
- Wooden spoon
- Ladle
- Serving platter
- Plate
- Truffle shaver
- Peeler
- Cutting board
- Chef's knife
- Grater
- Microplane
- Mixing bowl
- Saucepan
- Spoon
Ingredients
- 1½ cups carnaroli rice
- 6½ cups vegetable broth, warmed
- 5 tbsp. (2 oz.) unsalted butter, cut into cubes
- ⅔ cups (2 oz.) finely grated Parmigiano-Reggiano
- 1 medium black or white truffle (about 1 oz.)
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