Truffle Risotto

By Ciao Florentina


  • 2½ tbsp butter
  • 1 small onion, diced
  • 6 c vegetable stock, hot + more as needed
  • ½ c white wine, dry
  • 2 c Village Harvest arborio rice
  • 1½ tbsp truffle butter
  • 2 tbsp truffle carpaccio or 1 small black truffle , thinly shaved
  • ¼ c Italian parsley, minced


  1. In a large skillet melt the butter and sauté the onion until translucent. Add the risotto rice to the pan and stir to coat in all the butter for a few minutes.
  2. Add the wine to the skillet and simmer until almost fully evaporated.
  3. Start adding the hot stock one ladle at a time making sure to cover the rice each time and maintain a constant ripple.
  4. Repeat the process until the rice is al dente. Remove from heat and add ½ ladle of stock and stir well.
  5. Place the truffle butter on top of the risotto and cover with a lid. Let the risotto sit covered for 5 minutes without touching it for the butter to melt from the steam.
  6. Stir the risotto well and add the truffle carpaccio on top making sure to reserve a few truffle slices for garnish.
  7. Spoon the risotto into bowls and sere garnished with the truffle slices and the minced parsley.

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