This is something I make every year around the holidays that is such a luxurious treat! Creamy, comforting risotto is topped with freshly shaved black truffles with their uniquely rich, earthy flavor and intoxicating aroma. I heard someone compare the reaction to smelling fresh truffles to that of smelling the cologne of someone you’re falling in love with. I’d have to agree it’s that powerful.
Though people all over the world have tried to cultivate truffles, it seems to be nearly impossible. They really only grow in the wild in Italy and France. Truffle-hunting is time consuming and labor intensive process, requiring specially trained dogs. (Pigs were once used, but they ate to many of their discoveries!) This makes them quite rare and so they command a price that can raise some eyebrows. In order to get the best value I recommend using black winter truffle instead of the white truffle from Alba. They generally cost less than half the price and you’d be hard pressed to taste the difference blindfolded. That is, unless you’re a regular connoisseur. If you are, will you please adopt me?
I usually use a dry California Sparkling wine in place of French Champagne in this recipe. Just be sure to use something you really like and put it on ice once you’ve measured out what you need for the recipe. It’s the perfect drink to serve with your risotto.
The rest of the ingredients are very basic- onion, rice, broth, thyme etc., so on price per person basis, this dish is actually comparable to other holiday main dishes and yet it will dazzle everyone- the carnivores, the vegans, the gluten-frees, everyone. It’s the kind of dish you wake up thinking about the next morning. It’s become one of my favorite holiday traditions. I love serving something that feels so special when I’m feeding close friends and family. The smiles on their faces as they eat is really the best gift of all. Enjoy and happy holidays! love, Jacq
Champagne Risotto With Truffles
Prep: 10 minutes / Cook: 25 minutes
Ingredients: Serves 6
- 4 cups (960 ml) vegetable broth
- 2 cups (480 ml) warm filtered water
- ¼ cup (60 ml) extra-virgin olive oil
- 1 small yellow onion, finely chopped
- Kosher sea salt
- 4 garlic cloves, minced
- 1 sprig fresh thyme
- 2 cups (380 g) arborio rice
- ¾ cup (180 ml) dry Champagne (use prosecco or sparkling wine if you prefer)
- 2 tablespoons chickpea miso
- 1 tablespoon nutritional yeast
- 1 (.05 – 1 ounce) fresh Black Truffle (also called Winter, French, or Périgord truffle)
Directions:
In a medium pot, add the broth and water and bring to a simmer.
In a separate large, heavy-bottomed pan, heat the oil over medium heat. Add the onion and a pinch salt and sauté, stirring frequently with a wooden spoon, until the onion softens and starts to become translucent, about 3 minutes.
Add garlic and thyme to the pan, stir, then add the rice. Continue to stir frequently to coat the rice in the oil and to prevent sticking. Toast the rice 2-3 minutes until it smells nutty and the edges of the grains look translucent. Pour the Champagne into the rice and stir until it is absorbed.
Ladle in one cup of the broth. Continue cooking the rice and gently stirring until most of the liquid has been absorbed before adding another cup. Adjust the heat as needed to keep both pots at a simmer. You do not need to stir continuously, but stirring frequently will help your risotto cook evenly and achieve the desirable creamy consistency.
Continue to add and incorporate the broth one cup at a time. Cook the rice until it is tender, about 20 minutes. Remove the thyme sprig about halfway through and discard. You may have a little leftover broth. If you run out of liquid before the rice is tender, add more water.
Once the rice is done cooking, stir in the miso and nutritional yeast until well incorporated. Just before serving, stir in a splash of the broth to loosen the consistency, if necessary. Plate the risotto and use a mandolin or truffle shaver to shave fresh truffles on top. Enjoy immediately.
Chef’s Notes:
- The risotto should be loose enough that if you put a scoop in the middle of the plate and shake it, it will spread out. If it holds its form, it is too dry, so stir in a bit more hot broth or water to loosen it.
- If you are working with a smaller truffle you can use a microplane to grate the truffle instead of shaving it to ensure you get maximum truffle flavor in each bite. This does change the look of the dish, but is worth it in my opinion.
Photos by Ashley Randall Photography.