The quickest way to the heart is through the stomach, and you’ll have any heart you desire with this Black Truffle Risotto Recipe. Paired with some pink bubbles, this dish will impress your Valentine with a rich and romantic night. While it takes a good amount of time standing at the stove, risotto is almost always worth the effort. The additions of dry white wine, sharp Pecorino Romano cheese, and aromatic black truffle mushrooms will convince you to make the effort on more than just Valentine’s day. Enjoy!
6 cups chicken stock
4 tablespoons olive oil
½ cup dried porcini mushrooms
1 cup hot water
2 teaspoons fresh thyme
1 teaspoons red chili flake
1 teaspoons anchovy paste
2 shallots (minced)
1 ½ cup arborio rice
½ cup white Burgundy, or other white wine of your choice
½ cups grated Pecorino Romano cheese
3 tablespoons black truffle butter
1 small black truffle
Salt and pepper
Place the porcini mushrooms in a bowl with the hot water, cover with plastic wrap, and allow to stand for 15 minutes to reconstitute. Pour the chicken stock into a large saucepan and bring to a simmer.
Add olive oil to a large skillet over medium heat, then add shallots and cook until translucent. Drain the mushrooms well and add to the skillet along with the red chili flake, anchovy paste, and thyme. Saute till fragrant.
Add rice and cook while stirring to gently for 2 minutes to gently toast. Add the wine and continue stirring. Once all the wine has been absorbed by the rice, add chicken stock 1 cup at a time, stirring continuously. Once absorbed repeat the process five more times until all the chicken stock is used.
Remove from heat. Stir in truffle butter and ⅔ of the cheese, then taste and season with salt and pepper. Divide between four plates and top with the remainder of the cheese and freshly shaved black truffle. Serve immediately.
Suggested Wine Pairing: Castello Delle Regine Sparkling Rosé (Inquire with one of these retailers)
*Check out our Paired Recipe video HERE where we show you how this Black Truffle Risotto is made!