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Black Truffle Risotto
Black Truffle Risotto
Mushroom Stock

2 kilograms button mushrooms thinly sliced
2 kilograms flat mushrooms thinly sliced
3 litre Madeira
3 litre dry white wine
10 shallots peeled and sliced
2 heads garlic
1 bunch thyme
4 bay leaves
20 peppercorns
10 litre chicken stock

Risotto Base

500 millilitres chicken stock
50 millilitres extra virgin olive oil
1 onion finely diced
500 grams Vialone nano risotto rice
375 millilitres dry white wine

Acid Butter

1/3 cup white wine
2 tablespoons champagne vinegar
1 small onion sliced
5 sprigs thyme
1 bay leaf
500 grams cultured butter chopped into fine dice


Mushroom Stock

Combine all of the ingredients in a stockpot and bring to the boil. Cook rapidly for 1 hour.
Taste the stock. If satisfied the mushrooms have imparted enough flavor and colour, remove from the heat and strain.
Pour the stock back into the stockpot and reduce by one-third.
The stock can be stored in the freezer for future use.

Risotto Base

Heat the chicken stock in a pan
In a heavy based pan add the olive oil and heat
Add the onion and cook with out color until soft and translucent
Add the risotto rice and cook for a couple of minutes to crack the rice grains
Add the white wine and cook until completely reduced
Add the chicken stock and cook in the middle of the stoves for five minutes
Remove from the stove and place thinly on a tray and chill immediately
Once cool store in the fridge until required

Acid Butter

Combine the white wine, vinegar, onion, thyme and bay leaf in a saucepan and reduce liquid by four-fifths.
Only a small amount of liquid should remain
Gradually whisk in the butter to create a beurre blanc-butter style sauce
Pass through a fine sieve into an airtight container and place in a refrigerator to set until firm, about 1 ½ hours

To Serve

Heat the mushroom stock in a heavy-based saucepan over low heat
Place the risotto in a pan and add a ladle of the mushroom stock
Cook until all the stock has been absorbed, stirring constantly to prevent the rice from sticking
Add another ladle of stock
Continue to add stock until the rice is cook to al dente
Remove from the heat and stir in the Parmesan, acid butter
Season with salt, pepper and tarragon
Ladle the risotto in to the center of the plate
Shave black truffle over the risotto and serve immediately

Preparation Time: 90 Min Serves: 15
Recipe Origin: Italy
Submitted by:
Kyra smith

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