Fresh Black Truffle Risotto

Fresh Black Truffle Risotto

Recipe by Ivonne Nathan of forchefs


  • 2 tbsp olive oil
  • 1 brown onion finely diced
  • 1 clove garlic, minced
  • 1 cups Arborio rice
  • 100ml white wine
  • 3 cups chicken stock
  • 100g Parmesan, grated
  • Flat leaf parsley, chopped
  • 1 tbsp butter
  • 1 Tbsp Crème Fraiche
  • 30g black truffles


  • In a thick based saucepan, heat olive oil over a medium heat.
  • Add onions and garlic and sweat for 3 minutes until vegetables are translucent
  • Add rice to pan and cook until you see the eye.
  • Add white wine & cook until absorbed
  • Add a ladleful of hot stock and stir until absorbed. Add another & repeat until rice is almost cooked.
  • Grate truffle in, remove from heat & stir in parmesan & tablespoon of butter
  • Fold chopped parsley through & serve. Top with some shaves of parmesan & truffle

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E [email protected]



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