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Truffle Herb Risotto

Truffle Herb Risotto

Course Appetizer, Main Course
Cuisine Italian
Keyword Truffle Herb Risotto
Servings 4
Author Jane, adapted from "Buvette" by Jody Williams


  • 4 tablespoons truffle butter
  • 1 small shallot
  • 4 fresh sage leaves, chopped
  • 2 sprigs fresh thyme leaves, minced
  • 1 small sprig fresh rosemary, minced
  • 1 cup high-quality risotto rice
  • 1/2 cup dry white wine
  • kosher salt
  • 3-4 cups boiling water
  • 1/2 cup Parmigiano-Reggiano


  • Melt 2 tablespoons of truffle butter in a heavy pot over medium-high heat. Add the shallots and herbs and cook, stirring occasionally, until the shallots are just soft and beginning to take on color, about 4 minutes.
  • Add the rice and cook until it turns opaque and starts to make a slight popping sound, about 1-2 minutes. Add the white wine and cook until the wine is almost evaporated.
  • Add a pinch of salt and one cup of the boiling water. Stir continuously until all the water is evaporated. Repeat process with a second cup of water, once the water is evaporated, add the third cup of water. Cook stirring until almost all the water is evaporated. Taste the rice for doneness - it should have just a little firmness. If it is undercooked, stir in a 1/4 cup of water.
  • When the rice is just the right tenderness, about 20 minutes of total cooking time, remove from heat and stir in the remaining two tablespoons of truffle butter and cheese.