Creamy Black Truffle Risotto Without Mushrooms

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This creamy black truffle risotto is perfectly rich and creamy (with NO added cream or mushrooms) with an ultra gourmet feel for a less than gourmet price! These step by step instructions for making risotto make it super easy to make too!

What if I told you that you could have a deliciously gourmet black truffle risotto for less than $10? Yes, less than $10, and under 30 minutes to cook!

The amazing savory, earthy flavor of black truffles paired with the creaminess of classically made Parmesan risotto, with just a touch of salty, nutty Parmesan cheese is one of the best things EVER! Just like in this sous vide risotto with black truffle mushroom pesto.

This creamy risotto is not difficult to make at all, contrary to what many people think. It just takes a little time and patience and requires you follow a step by step process.

You can even make fun versions like this bacon and pea risotto, lemon asparagus risotto, jambalaya risotto, pumpkin risotto and shrimp risotto! (I am in LOVE with the jambalaya risotto).

**You will need to have the ability to pay full attention to what you're doing, and stirring on a VERY regular basis to get the right consistency. 

Jump to:

• More Black Truffle Recipes
• Truffle Risotto Ingredients
• Step By Step Instructions
• What to Serve with Truffle Risotto
• Variations
• Expert Tips
• Frequently Asked Questions
• Storage and Reheating instructions
• Recipe
• 💬 Comments

More Black Truffle Recipes

• Parmesan truffle fries
• Truffle mashed potatoes
• Black truffle pasta
• Veal chops with truffle butter

Truffle Risotto Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Arborio rice is one of the key ingredients when making a traditional risotto. Arborio is a short grain rice that has a lot of starch, which is how it becomes nice and creamy when cooked slowly and stirred often.

And to get that earthy truffle flavor, we actually use truffle zest to keep things affordable. This zest is absolutely incredible, and is made from real black truffles! I have started sprinkling it on everything (love it on potatoes like these truffle mashed potatoes!) and it has such a wonderful flavor. I use it on these truffle fries too!

Black truffle oil is also used to finish the dish - just a light drizzle right before serving. Truffle oil can be a little pricier, so you can also leave this off if you'd prefer a slightly more frugal meal.

And if you're a baller, go ahead, grate some fresh black truffles right over the top! You can also sprinkle it with a little touch of black truffle salt for extra seasoning.

Any kind of dry white wine will work. You can omit it if you prefer, but I highly recommended it because it adds a wonderful flavor!

And for the parmesan cheese, I highly recommend buying authentic Parmigiano-reggiano cheese for the best flavor.

Step By Step Instructions

Heat a large saucepan or Dutch oven over medium heat and add the olive oil, garlic and shallot. Sauté until the garlic starts to brown slightly, 2-3 minutes.

Add the arborio rice and cook, stirring periodically, until the rice starts to turn opaque, about 2-3 minutes.

Add the white wine and cook until all the liquid is absorbed, stirring often, about 3-5 minutes.

Add 1 cup of chicken stock and continue stirring often until the broth has almost completely been absorbed.

Repeat with the next 2 cups of chicken broth.

Add the last cup of chicken broth, salt, pepper and truffle zest and stir until about ½ of the liquid has been absorbed. **Test a grain of rice to see if it's done. It should have just a slight bite in the middle (al dente). 

Remove from heat and stir in the parmesan cheese. Add additional salt if needed at this point.

Ladle risotto into bowls and drizzle about 1 teaspoon of black truffle oil on top and garnish with fresh chopped parsley. Grate fresh black truffles over the top if you'd like (optional!).

What to Serve with Truffle Risotto

One word...BREAD. Yes, fresh bread is just awesome with risotto. I'm a pretty big fan of this pesto challah bread, but any bread will work great.

It would also go great with a simple side like this roasted frozen broccoli, baked sweet potato slices, or these simple roasted leeks (LOVE these).

And if you're trying to make this a fancy coursed meal, you may also want to start with this Instant Pot cauliflower soup or this crawfish bisque, have the parmesan truffle risotto served alongside a beautiful Dutch oven roasted chicken, white wine braised chicken thighs, sous vide filet mignon, or these braised beef short ribs.

Then end your meal with this almond tart or these homemade dark chocolate truffles.

Variations

• Add in some crumbled bacon (eliminate any salt if doing this).
• Sauté fresh mushrooms (or wild mushrooms) with the onions and garlic until they are softened and have lost some of their liquid to make a mushroom truffle risotto.
• Add in some cooked chicken for a boost of protein.
• Make it vegetarian by substituting vegetable broth for the chicken broth.
• Add in chunks of lobster and/or use a lobster broth to make it a lobster truffle risotto.
• Replace the black truffle with white truffle to make a white truffle risotto.
• Grate fresh truffle over the top to make it ultra decadent.

Expert Tips

1. Reduce the amount of salt used if using salted chicken broth.
2. Make sure to continuously stir the risotto as it cooks – this is what helps provide the creamy texture.
3. Risotto is best served immediately. While it can be stored in the fridge and reheated, it’s not nearly as good leftover. I don’t recommend making it in advance for parties.
4. The black truffle oil can be omitted if preferred. You can leave as is, or drizzle lightly with olive oil.
5. Any dry white wine can be used. Wine can also be omitted if preferred.
6. Use parmigiano reggiano cheese is you can as it will provide the best flavor to the dish.

And if you have leftover risotto (you probably won't) you can make these incredible crispy fried risotto cakes or even try and make truffle risotto arancini.

Frequently Asked Questions

Storage and Reheating instructions

Risotto is best eaten hot and fresh. However, I know that sometimes leftovers happen - so how do you use leftover risotto?

One, you can just reheat it in the microwave with a little more broth and it comes out decent - the rice will be a little mushier.

Or two, you can use them to make these crispy risotto cakes.

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