Slow-Stirred Truffle Risotto
My recipeKeep stirring. Keep tasting. The rice tells you when it's done — not the clock, not me.
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Method
I left a note on one step.- 1
Warm the stock. Keep it warm the whole time. Cold stock shocks the rice.
- 2
Olive oil + a knob of butter. Soften shallot on medium-low. Don't brown.
- 3
Rice in. Toast 2 minutes, stirring. Every grain should be coated and slightly translucent at the edges.Timer: 2 min
- 4
Wine in. Stir until absorbed.
- 5
Add warm stock one ladle at a time. Stir. Wait until nearly absorbed. Repeat.Timer: 18 min
This is not a hands-off dish. Pour a glass. Put on a record. Stay at the stove. - 6
After ~18 min: taste. The rice should be al dente — tender with a tiny bite at the center.
- 7
Off heat. Remaining butter + parmigiano. Beat in. This is the mantecatura — the creamy finish.
- 8
Plate. Shave truffle over. Serve immediately. Risotto waits for no one.
Other ideas
- With roasted asparagus. Roast ¼ bunch of asparagus, cut it into coins and fold it in at the end with a squeeze of lemon. Carnaroli rice works in place of arborio.
- Richer, with cream. Finish with ½ cup of heavy cream, then a few drops of Champagne vinegar to wake it back up.
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