Truffle Risotto

History & Background

An icon of the Langhe, codified in the 19th century in Savoy noble kitchens. The golden rule: truffle is never cooked, only shaved raw onto the steaming plate. To cook it is to massacre it.

Ingredients for 4

• 320g Carnaroli rice
• 30–40g white Alba truffle (or fine black)
• 1 shallot
• ½ glass white wine
• 1L light beef broth
• 100g cold butter
• 100g Parmigiano Reggiano 30 months
• Salt, white pepper

Method

1. Brush the truffle clean (never water).
2. Sweat the chopped shallot with a tablespoon of butter in a heavy pan.
3. Toast the rice and deglaze with wine.
4. Add hot broth gently, a ladle at a time.
5. At 16–18 minutes turn off the heat.
6. Manteca off the heat with abundant cold butter and Parmigiano: you want a rich, neutral base.
7. Plate immediately, piping hot.
8. Shave the truffle raw directly onto each plate with a mandoline.

Wine pairing

Barolo or Barbaresco of a good vintage: structured reds that stand up to truffle. Alternatively, barrel-aged Langhe Chardonnay.

Common mistakes

• Cooking the truffle: destroys its aroma. Raw only.
• Washing under water: kills the perfumes.
• Overdoing condiments: truffle should be the star, not a competitor.