Description
This luxurious Truffle Risotto with Pea Shoots is a creamy, flavorful dish featuring Arborio rice cooked to perfection with aromatic onions, garlic, and white wine, finished with parmesan, heavy cream, and a fragrant drizzle of truffle oil. Topped with fresh pea shoots and thinly shaved black truffle, this elegant recipe delivers a rich and earthy indulgence perfect for special occasions or an upscale weeknight meal.
Ingredients
Scale
Risotto Base
- 1.5 cups Arborio rice
- 5 cups vegetable stock, kept warm
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cup dry white wine
Finishing Ingredients
- 0.5 cup freshly grated Parmesan cheese
- 0.25 cup heavy cream
- 2 tablespoons truffle oil
- 1 ounce fresh black truffle, thinly shaved
- 1 cup fresh pea shoots, trimmed
- Salt and freshly ground black pepper to taste
Instructions
- Sauté aromatics: In a large heavy-bottomed saucepan, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 3 to 4 minutes. Then add 2 cloves of minced garlic and cook for an additional minute to release the aromas without browning.
- Toast rice: Stir in 1.5 cups of Arborio rice, stirring constantly to coat each grain in the butter and oil mixture. Continue cooking for approximately 2 minutes until the rice edges turn slightly translucent, indicating it is ready for liquid absorption.
- Deglaze with wine: Pour in 0.5 cup dry white wine and stir continuously until most of the liquid has been absorbed by the rice, infusing it with delicate acidity and depth of flavor.
- Incorporate stock gradually: Begin adding the warm vegetable stock, 5 cups total, one ladle at a time, stirring frequently. Allow each ladleful to be almost fully absorbed before adding the next. Continue this process for 18 to 20 minutes or until the rice is creamy yet retains a slight al dente bite, ensuring the perfect risotto texture.
- Finish with dairy: Stir in 0.25 cup heavy cream and 0.5 cup freshly grated Parmesan cheese until fully combined. Season the risotto with salt and freshly ground black pepper to taste, blending richness with savory depth.
- Add truffle aromatics: Remove the saucepan from heat. Drizzle 2 tablespoons of truffle oil over the risotto and gently fold in half of the trimmed pea shoots, allowing their fresh flavor and slight crunch to meld into the dish.
- Plate and garnish: Spoon the risotto into warm serving bowls. Top each portion with the remaining fresh pea shoots and thinly shaved 1 ounce black truffle for an elegant presentation boosted with aromatic luxury.
- Serve immediately: Enjoy the risotto while hot to appreciate its creamy texture and full depth of flavors at their peak.
Notes
- Keep the vegetable stock warm throughout cooking to ensure consistent absorption and temperature.
- Use freshly grated Parmesan cheese for the best flavor and smooth melting.
- Adjust salt carefully as Parmesan and stock may add saltiness.
- Fresh black truffle can be substituted with truffle zest or reduced amount of truffle oil if unavailable.
- Serve immediately for optimal creaminess; risotto does not reheat well.
- Stir continuously during stock incorporation to avoid sticking and achieve creamy texture.
