Risotto with White Truffle

Of all the truffles, the whites are the rarest and most valuable of the truffle family. White truffles are seasonal and therefore available from September to December. They are the perfect Italian delicacy for Autumn and Winter Holidays and Milestones. White truffles are known for their golden coloured flesh, pleasantly pungent aroma and deep, earthy flavour.

Risotto is a classic local dish in the heart of Molise, especially in the Winter season. The White Truffles are a family favourite back home and we guarantee that shaving this flavour powered gem will be a family favourite in your home as well.

Serving: This recipe serves 4 people.



  • 400g rice

  • 1 small red onion

  • 30g butter

  • 50 - 100g white truffle

  • 20g grated parmesan

  • Half a glass of white wine

  • 3-4 cups of Vegetable broth

  • Extra virgin olive oil


  1. Take an aluminum or copper saucepan and drizzle some extra virgin olive oil on the pan. Add the chopped onion and fry over low heat for about 30 seconds.

  2. Put the rice in the saucepan and cook it for a couple of minutes. If you spread the rice evenly across the cooking surface, you'll get a well-balanced consistency with every bite.

  3. Deglaze the pan with half a glass of white wine. Carefully add your vegetable broth and allow 15minutes for the rice to soak up the flavours of the wine and broth.

  4. In the meantime, prepare the truffle cream with 3/4 of butter. In a saucepan, melt 20 grams of sliced ​​truffle in butter over very low heat for about 5 minutes.

  5. When the risotto is half cooked, add the previously prepared truffle cream.

  6. When cooked (where the rice must be al dente), stir in the parmesan cheese and the remaining part of the butter, whipping the risotto for about two minutes.

  7. Let the risotto rest in the saucepan for a few minutes and then serve the rice by shaving white truffles on top.

Bon Appetito!

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