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White Truffle Risotto


- 3 tablespoons of White Truffle butter
- 2 shallots chopped fine
- 2 cups of Arborio rice
- 1 cup of dry white wine
- 6 to 7 cups of chicken stock
- ½ cup of grated parmesan cheese
- salt and pepper 
- 1½ ounces of fresh White Truffle


Melt three tablespoons of white truffle butter in a frying pan over low heat. Add the shallots and cook until translucent, about five minutes.

Pour in the rice and stir with a wooden spoon over medium heat until all the rice is coated with the butter. Let it cook for three to four minutes, stirring frequently so that it absorbs the butter and turns opaque.

Add the wine, and cook until evaporated, then add the chicken stock, a cup at a time, and cook the rice over medium heat, stirring constantly as the stock is absorbed by the rice.

When the rice is al dente, season to taste with salt and pepper. Let the rice sit off of the heat for two to three minutes. Stir in the remaining butter. Do not return to heat or the butter will melt without binding.

With a truffle slicer or sharp knife, shave off pieces of the truffle and sprinkle them on the risotto.

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