Posted by Constance de Vencay

Risotto with Black truffles by Chef Tim Hollingsworth

Serves 3-4



  • 1/4 onion, minced
  • 3 tbsp olive oil
  • 1 cup of Carnaroli Rice
  • 1/4 cup white wine
  • 2.5 cup chicken broth
  • 1.5 tsp diamond crystal kosher salt
  • 4 Tbsp Butter, diced
  • 1 cup Parmesan Cheese, grated
  • 1  cup Whipped Cream
  • 1  black Truffle


  1. In a heavy bottom sauce pan, add olive oil and onions and sweat onions until translucent, 3-4 minutes over medium to low heat
  2. Add rice and toast 2-3 minutes on low heat
  3. Add white wine and cook until completely evaporated, stirring the whole time. * pro tip ( smell your risotto, if the alcohol is still present it will sting your nose when inhaling, which means it still needs time to evaporate)
  4. Add salt
  5. Add 2.5 cups chicken broth in 1/2 cup increments, stirring consistently and carefully cooking out before adding your broth again.
  6. Add butter, stirring until emulsified
  7. Add Parmesan cheese, stirring until melted
  8. Add whipped cream; gently fold in
  9. Shave black truffles over top, serve and enjoy!

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