Jason's Cooking Club
Slow-Stirred Truffle Risotto
“Keep stirring. Keep tasting. The rice tells you when it's done — not the clock, not me.”
Ingredients
produce
- shallot1, minced
dairy
- butter60 ml
pantry
- arborio rice240 ml
- chicken or vegetable stock4 cups, kept warm
- dry white wine120 ml
- parmigiano-reggiano½ cup, grated
- fresh black trufflea few shavings
- olive oil15 ml
Method
- 01Warm the stock. Keep it warm the whole time. Cold stock shocks the rice.
- 02Olive oil + a knob of butter. Soften shallot on medium-low. Don't brown.
- 03Rice in. Toast 2 minutes, stirring. Every grain should be coated and slightly translucent at the edges.⧗ 2 min
- 04Wine in. Stir until absorbed.
- 05Add warm stock one ladle at a time. Stir. Wait until nearly absorbed. Repeat.“This is not a hands-off dish. Pour a glass. Put on a record. Stay at the stove.” — jason⧗ 18 min
- 06After ~18 min: taste. The rice should be al dente — tender with a tiny bite at the center.
- 07Off heat. Remaining butter + parmigiano. Beat in. This is the mantecatura — the creamy finish.
- 08Plate. Shave truffle over. Serve immediately. Risotto waits for no one.
you'll needMedium saucepan or Dutch ovenWooden spoonLadleMicroplane
notes — what you'd change next time
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ITALIAN · 35 MIN HANDS-ON · MEDIUM
Slow-Stirred Truffle Risotto
Keep stirring. Keep tasting. The rice tells you when it's done — not the clock, not me.
— JASON MCKINNEY
J
Jason McKinney
not yet rated
method — 8 steps
- 01Warm the stock. Keep it warm the whole time. Cold stock shocks the rice.
- 02Olive oil + a knob of butter. Soften shallot on medium-low. Don't brown.
- 03Rice in. Toast 2 minutes, stirring. Every grain should be coated and slightly translucent at the edges.⧗ 2 min timer
- 04Wine in. Stir until absorbed.
- 05Add warm stock one ladle at a time. Stir. Wait until nearly absorbed. Repeat.“This is not a hands-off dish. Pour a glass. Put on a record. Stay at the stove.”⧗ 18 min timer
- 06After ~18 min: taste. The rice should be al dente — tender with a tiny bite at the center.
- 07Off heat. Remaining butter + parmigiano. Beat in. This is the mantecatura — the creamy finish.
- 08Plate. Shave truffle over. Serve immediately. Risotto waits for no one.
✦ mise en place
the tools you'll need✦
Medium saucepan or Dutch oven
“for simmering risotto”
✦
Wooden spoon
“for continuous stirring”
✦
Ladle
“for warm stock”
✦
Microplane
“for parmesan”
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