# Slow-Stirred Truffle Risotto

Italian recipe from Chef Jason McKinney, about 35 minutes, serves about 3.

Keep stirring. Keep tasting. The rice tells you when it’s done — not the clock, not me.

- Total time: about 35 minutes
- Hands-on: about 35 minutes
- Serves: about 3
- Level: Medium
- Cuisine: Italian

## Ingredients

- 1 cup arborio rice
- 4 cups chicken or vegetable stock, kept warm
- ½ cup dry white wine
- 1 shallot, minced
- 4 tbsp butter
- ½ cup parmigiano-reggiano, grated
- a few shavings fresh black truffle, or truffle oil — real truffle is better
- 1 tbsp olive oil

## Method

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.
4. Wine in. Stir until absorbed.
5. Add warm stock one ladle at a time. Stir. Wait until nearly absorbed. Repeat.
   Chef's note: 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.

## Tools

- Medium saucepan or Dutch oven, for simmering risotto
- Wooden spoon, for continuous stirring
- Ladle, for warm stock
- Microplane, for parmesan

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/truffle-risotto-candlelit
By Chef Jason McKinney. Free to cook; please link the page when you share it.