White Truffle and Champagne Risotto: A Recipe for Great Occasions

The risotto of the year

Some recipes are cooked once a year — not because they are difficult, but because their ingredients are precious enough to deserve a worthy occasion. White truffle risotto with Champagne is one of these: simple in structure, extraordinary in result, unforgettable in experience.

Ingredients (serves 4)

• 320 g Carnaroli rice (aged 1 year if available)
• 25–35 g fresh white truffle
• 150 ml brut Champagne (or Franciacorta Brut)
• 1.2 litres hot, lightly flavoured chicken or vegetable stock
• 1 small shallot, very finely diced
• 70 g cold quality butter
• 50 g Parmigiano Reggiano 36 months, very finely grated
• 2 tablespoons delicate extra virgin olive oil
• Fine salt to taste

Method

Toast the rice: In a heavy-bottomed pan, soften the shallot in oil for 2 minutes. Add rice, increase heat and toast for 2–3 minutes, stirring until grains become nearly translucent.

Deglaze with Champagne: Pour cold Champagne over hot rice — the reaction will be vigorous. Stir continuously until fully absorbed. Champagne adds elegant acidity and yeast notes that dialogue beautifully with white truffle.

Cook: Add hot stock one ladle at a time, stirring frequently. Maintain a gentle simmer. Total cooking time: 16–18 minutes. Taste from minute 14.

Finish: Off the heat, add cold butter in cubes and Parmigiano. Beat vigorously for 90 seconds until the risotto waves on the plate (all'onda). Cover and rest 1 minute.

Plate and truffle: Pour risotto into prewarmed shallow bowls. Using a truffle slicer at maximum thinness, shave generous slices of white truffle directly over each plate. Serve immediately — every second of waiting is lost aroma.

Order your fresh white truffle for this special recipe.