White Truffle Risotto

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 Recipe by Chef Tony Vallone, Ton'ys, Houston, Tx.
Recipe By: Chef Tony Vallone
  • PrepN/A |
  • TotalN/A |
  • Serves6


    • 2 oz Italian White Truffle
    • 2 cups Aborio rice
    • 6 cups chicken stock (preferably homemade)
    • 1 small yellow onion, very finely chopped
    • 4-5 oz butter
    • 4 1/2 oz Reggiano Parmesan, freshly grated
    • 2 oz White Truffle Oil
    • White pepper and kosher salt


Remove any dirt or soil from the truffle very carefully with a mushroom brush. Do not wash as the truffle should be kept dry and not get mushy or spongy.
 In heavy bottom stainless pot, sauté the onion with about 2 1/2 ounces butter, cook until translucent. Add the Aborio rice, mix thoroughly and cook about one minute over moderate flame. Add 2 cups of the chicken broth and stir almost constantly. As the rice absorbs the liquid, keep adding it in 1 cup increments until almost fully absorbed, this process should take between 18-20 minutes. Add remaining butter and the cheese (start with 4 oz. then add remaining if necessary). Add the truffle oil - you should now adjust your seasoning with fresh white pepper and kosher salt (taste the risotto before you season - you might not need any salt). Place the risotto into 4-6 bowls - it should have a creamy texture.
 Slice truffles (use a truffle slicer) onto each bowl of risotto and serve immediately.
 (Note: if you can't afford to spring for the fresh truffles, make the risotto as directed. Do not mix in the truffle oil; instead, drizzle it over the risotto in the bowls just before serving!)
 You can serve this risotto as a first course, in the Italian way, or pair it with roasted meat, poultry, game, even grilled fish.
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