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BLACK TRUFFLE RISOTTO WITH EGG

Oct 11
2 min read

Pasta — Yield: 4 to 6 Portions


Creamy Vialone Nano rice, slowly cooked in porcini-infused chicken stock and finished with Parmigiano-Reggiano, black truffle, and egg yolk. Rich and deeply savory, this is a classic risotto elevated by the earthy aroma of fresh-shaved truffles.



Black Truffle Risottto with Egg

Ingredients

  • 3 Tbsp Extra-Virgin Olive Oil, or enough to coat the pan

  • 3 Tbsp Shallots, finely diced (brunoise)

  • 1½ tsp Garlic, finely diced (brunoise)

  • Crushed Red Pepper Flakes, as needed

  • Kosher Salt, as needed

  • 2½ Tbsp Unsalted Butter, divided

  • 1½ cups Vialone Nano Rice

  • ½ cup Dry White Wine

  • 5 cups White Chicken Stock, infused with 5 dried porcini mushrooms

  • 1½ tsp Fresh Thyme Leaves, chopped

  • ½ cup Grated Parmigiano Reggiano

  • 2 Egg Yolks

  • Preserved Black Truffle Sauce, as needed (Bel Aria)

  • Fresh Black Truffles, for shaving


Method

  1. In a 4-quart saucepan, heat the olive oil over medium heat. Add the shallots, garlic, crushed red pepper flakes, and a pinch of kosher salt. Cook, stirring, until fragrant, about 1 minute, taking care not to brown the garlic.

  2. Add 1 tablespoon of butter and reduce the heat to medium-low. Cook, stirring occasionally, until the shallots are very tender, about 5 minutes.

  3. Add the rice and stir for 1 minute to lightly toast the grains. Increase the heat to medium, add the white wine, and cook until most of the liquid has evaporated.

  4. Add 1 cup of the warm chicken stock and stir until the liquid has been absorbed. Add another cup of stock and increase the heat to maintain a lively simmer, stirring frequently to help release the rice's starch and develop a creamy texture.

  5. Continue adding stock, about 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. With the third addition, stir in the fresh thyme. Adjust the heat as needed to maintain a steady simmer, adding stock as necessary until the rice is creamy and the grains remain al dente, about 18 minutes total.

  6. Remove the risotto from the heat. Stir in the remaining 1½ tablespoons of butter, Parmigiano-Reggiano, and preserved black truffle sauce to taste.

  7. In a small bowl, whisk the egg yolks until smooth. Stir them into the risotto until fully incorporated, creating a rich, silky finish. Taste and adjust the seasoning with kosher salt as needed.


To Serve: Divide the risotto among warm serving bowls. Generously shave fresh black truffles over the top and serve immediately.


 
 
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