Oregon Black Truffle Risotto

Oregon Black Truffle Risotto

  • 8 Shallots, chopped, or a small onion
  • 1/2 oz Black Truffles
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 cup Arborio rice
  • 1 Tbsp white wine
  • 4 cups chicken broth
  • ¼ cup parmesan cheese
  • Salt and pepper to taste

Heat the 4 cups of broth in a saucepan.  In a separate skillet (I might suggest using stainless steel rather than cast iron for this one) melt the butter and olive oil together.  Sautee shallots until translucent.  Add Arborio rice and stir until coated with oil.  Cook for a few minutes, stirring, add the white wine.  Add heated broth one cup at a time, stirring until all of the liquid is absorbed.  After adding the last cup of broth, add black truffles.  The rice will become creamy and you will have to stir a lot at the end.  It should take about 20 minutes.  When all of the broth has been soaked up, add parmesan cheese and salt and pepper to taste.

We served it with venison and steamed spinach.  See “Rosemary and Shallot Encrusted Venison.”


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