Making Lombardy cuisine black truffle risotto at home is a delightful experience, perfect for showcasing the luxurious flavor of truffles. Here’s a stepbystep guide to create this dish:
Ingredients
1.5 cups Arborio rice
4 cups vegetable or chicken broth (preferably homemade or low sodium)
1 cup dry white wine (such as Pinot Grigio)
1 medium onion (finely chopped)
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup grated ParmigianoReggiano cheese
Fresh black truffles (around 1 ounce, thinly sliced; adjust based on preference)
Salt and freshly ground black pepper (to taste)
Chopped fresh parsley (for garnish, optional)
Instructions
1. Prepare the broth: Heat the vegetable or chicken broth in a saucepan and keep it warm over low heat. This is important as adding cold broth to the risotto can interrupt the cooking process.
2. Sauté the onions: In a large saucepan, add the olive oil and 1 tablespoon of butter over medium heat. Once the oil is hot, add the finely chopped onion and sauté until translucent, about 5 minutes. Do not let it brown.
3. Toast the rice: Add the Arborio rice to the saucepan, stirring to coat the rice in the oil and butter. Toast the rice for about 23 minutes until the edges become slightly translucent, stirring frequently.
4. Deglaze with wine: Pour in the white wine and let it simmer, stirring constantly until the wine has mostly evaporated and the liquid has been absorbed by the rice.
5. Cook the risotto: Begin adding the warm broth to the rice one ladle at a time, stirring often. Allow the rice to absorb the liquid before adding the next ladle. Continue this process for about 1820 minutes, or until the rice is cooked al dente and has a creamy consistency. You may not need all of the broth.
6. Finish the risotto: Once the rice is cooked, remove the saucepan from the heat. Stir in the remaining tablespoon of butter and the grated ParmigianoReggiano cheese until melted and creamy. Season with salt and freshly ground black pepper to taste.
7. Add the truffles: Gently fold in the thinly sliced black truffles, reserving a few for garnish. Allow the heat of the risotto to release their aroma and flavor.
8. Serve: Plate the risotto and garnish with the reserved black truffle slices and chopped fresh parsley if desired. Enjoy immediately.
Tips
Quality Ingredients: Use highquality black truffles if possible—they can make a significant difference in flavor.
Adjusting Creaminess: If you prefer a creamier risotto, you can add a bit more butter and cheese.
Variations: You could add seasonal ingredients, such as sautéed mushrooms or peas, for additional flavor and texture.
Enjoy your homemade Lombardy black truffle risotto!