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Summer Black Truffle Risotto

Summer Black Truffle Risotto


  • 2 Cups Arborio Rice
  • 6 Cups Chicken Stock, Unsalted
  • 2 teaspoon Kosher Salt
  • 1 tablespoon Parmesan Cheese, Grated
  • 2 tablespoon Butter
  • 1 Black Truffle


  1. Heat the stock in a separate pot. It must be hot when added to the risotto.
  2. Heat a large pan and add the rice. Toast the rice for 2-3 minutes.
  3. Add the stock in ½ cup intervals. You will add stock more quickly in the first 10 minutes. Do not allow the pan to run dry and stir frequently to prevent sticking.
  4. Add in the salt after 15 minutes of cooking.
  5. Cook, stirring constantly, until the rice is cooked al dente. Approximately 20-25 minutes. Remove from the heat when cooked.
  6. Add in the butter and parmesan. Taste and adjust the seasoning.
  7. Using a microplane grater, grate some of your truffle into the risotto. Mix well.
  8. Top with thin slices of truffle. Serve immediately.
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