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White truffle risotto

Try this simple and ultra-creamy risotto recipe to wake up your taste buds!


For 4 persons - Preparation time : about 30 minutes

• 300g of risotto rice (Arborio, Carnaroli, Vialone Nano)


• 2 shallots, minced


• 60g of unsalted butter


Salt or truffle salt


• 1/2 cup dry white wine


• 50g of grated parmigiano reggiano cheese


White truffle oil, at least 2-3 tablespoons


• 1 white truffle from Alba




1. Pour 5-6 cups of water into a pot and bring to a simmer.


2. Heat the butter in another pot over medium-high heat. Saute the shallots for 2-3 minutes withouth letting them brown. Add the rice and stir well. Cook for 1-2 minutes until the rice is well coated and hot.


3. Pour in the white wine and bring to a strong boil. Stir often and let this cook down. When the rice is almost dry, pour in 2 ladles’ worth of the simmering water and sprinkle the salt over the rice (about a teaspoon). Stir constantly until this has almost boiled away.


4. Add 2 more ladles’ worth of the water and continue. Repeat until the rice is al dente. Taste for salt and add some if needed. Pour in a little more water and add in the parmigiano reggiano cheese. Let this cook for 1-2 minutes, stirring often.


5. Turn off the heat and stir in the truffle oil (at least a couple teaspoons).


6. Serve in shallow bowls and shave the truffle over the top at the last moment.


Bon appetit!