Entree: San Marino – Risotto al Tartufo (Creamy arborio rice risotto finished with black truffle shavings and Parmigiano)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil
- 3 tbsp (42 g) unsalted butter
- 1 small shallot, finely chopped, approx. 1.5 oz (45 g)
- 1 1/2 cups (300 g) arborio rice
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.4 L) hot chicken or vegetable stock, kept at a simmer
- 3/4 cup (75 g) grated Parmigiano-Reggiano
- 1 oz (30 g) fresh black truffle, thinly shaved (or 1 tsp (5 ml) truffle oil if unavailable)
- 1 tsp (6 g) fine sea salt, adjust to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice (optional, brightens finish)
- 1 tbsp (3 g) chopped fresh parsley for garnish (optional)

Instructions

1. Heat the stock in a saucepan and keep it at a gentle simmer. In a separate wide heavy-bottomed pan, warm the olive oil and 1 tbsp (14 g) of the butter over medium heat.
2. Add the chopped shallot and cook, stirring, until translucent but not browned, about 3 minutes.
3. Add the arborio rice and toast, stirring constantly, until grains are glossy and edges are slightly translucent, about 2 minutes.
4. Pour in the white wine and stir until it is almost completely absorbed.
5. Begin adding the hot stock one ladle (about 1/2 cup / 120 ml) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue this process for 18–20 minutes, until the rice is al dente and the texture is creamy.
6. Remove the pan from the heat and stir in the remaining 2 tbsp (28 g) butter and the grated Parmigiano-Reggiano until melted and emulsified (mantecatura). Stir in lemon juice if using, and adjust seasoning with salt and pepper.
7. Plate immediately, shaving fresh black truffle over each portion (reserve a few thin slices to serve on top). Garnish with chopped parsley if desired and serve hot.