Black Card Truffle Risotto

Editorial working recipe. This method has not yet been independently kitchen-tested by our publication. Follow safe food handling guidance and ingredient labels.

What you shall require

• 320 g Carnaroli or Arborio rice
• 1 litre warm low-salt vegetable or chicken stock, plus extra as needed
• 2 shallots finely minced
• 90 ml dry white wine, or additional stock
• 40 g butter or lactose-free alternative
• 2 tbsp extra-virgin olive oil
• 70 g finely grated Parmigiano Reggiano, or lactose-free suitable alternative
• Optional 10–20 g fresh truffle, depending on budget and season
• Freshly cracked pepper and salt

How it is done

1. Keep stock in a separate saucepan at a gentle simmer. Prepare all ingredients before touching the rice.
2. Sweat shallots in olive oil with half the butter until translucent, not brown. Stir in rice and toast gently for two minutes.
3. Add wine and stir until nearly absorbed. Ladle in warm stock in stages, stirring frequently enough to prevent sticking while encouraging starch release.
4. Continue 16–20 minutes, checking the packet and tasting grains for a tender exterior with a small amount of bite. Add liquid as needed: risotto should move gently, not sit like cement.
5. Turn off heat and vigorously beat in remaining butter and Parmesan or alternatives. Rest for one minute with the pan covered.
6. Loosen with hot stock if needed, season, then serve in warm shallow bowls. Shave truffle only at the very end, where the fragrance can be appreciated.
7. Serve immediately; risotto does not wait patiently for a late guest, not even a duke.

The household notes

Fresh truffle is seasonal; expensive truffle oil is not a substitute for the aroma or texture of the real ingredient.

If dairy is tolerated use traditional butter and cheese; otherwise select suitable alternatives and describe the flavour difference honestly.

For a completely vegetarian plate use vegetable stock and a rennet-free suitable cheese substitute.

For safe storage, cooling and reheating, see Food Standards Australia New Zealand. Discuss severe allergens and medically necessary restrictions with affected guests.