truffles, christmas tradition and how to make truffle risotto
a very long time ago, I was a post-college, pre-life kid who happened to be traveling in Italy. In one of those life is so amazing/ weird moments, I happened into a dinner party - it was Christmas Eve. A few hours later, there was incredible dish being served - it smelled of the forest I’d grown up in and garlic plus something I couldn’t quite put my finger on-probably helped that we were drinking champagne! Fast forward a few years later and I’m in a fancy restaurant just before Christmas and they are serving truffles over risotto - OMG! that’s it - that’s the smell!!
sooooo that is how I discovered truffles! and how it became my Christmas tradition!
And while pacific NW truffles may not be as aromatic as the ones I had in Italy all those years ago, they are special and they are delicious!
Without too many other stories or boring anecdotes, here’s the recipe I was taught for truffle risotto!
to make enough for 2, get the following ready:
- 1/2 shallot, finely chopped
- 1 garlic clove, finely chopped
- 2/3 - 1 cup of risotto (preferably canaroli or arborio)
- cup or so of white wine
- broth (I like to use the ends of the truffles to make a truffle-y broth but if that is not possible, a super light veg broth is the best choice)
- 1/2 cup parm, finely grated (you can leave out the parm if you are vegan or just avoiding cheese. It’s not needed and is purely a flavor enahancer)
- a microplaner & the truffle piece
heat up a saute pan and add a glug of olive oil.
add the shallot & garlic
super quick now, add the rice
before it browns, add 1/2 the white wine to shock the rice
now you have to move fast - before the wine is too absorbed, add the broth. I like to alternate wine & broth: my partner likes to just use broth - your call. The most important thing is to make sure you don’t let the rice get too dry until it’s ready. Keep adding liquid a LITTLE bit at a time - stir all the time to get that creamy texture. Taste little bits as you go until the rice tastes like you want. I like it a bit al dente - some like it more done. It’s totally your call!
When the rice tastes and feels like you want, if using - add the parmesan cheese & stir it in.
Put it on the plates. Using the microplaner, grate the truffle over the risotto. Use as much as you want! Quick note - I prefer to use a small microplaner. Not the grater - just slightly larger. Personally, I don’t like thin slices. The micro-planer makes the pieces small enough to melt into the risotto. Again, it’s personal preference and you should discover your own preferences fer sure!
i love this as a 1st course with champagne or as the main with nebbiolo or burgundy! Most important, have fun - eat well and drink even better!