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Gordon Ramsay Truffle Risotto

Silky, earthy, luxurious risotto with truffle—bold flavor in every forkful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup Arborio or Carnaroli rice
  • 4 cups Chicken or vegetable stock warmed
  • 1/2 cup Dry white wine
  • 2 tbsp Unsalted butter divided
  • 2 tbsp Olive oil
  • 1/3 cup Finely chopped shallot
  • 1/2 cup Grated Parmesan (or Pecorino mix)
  • 1 tbsp White truffle oil plus more for drizzling
  • Fresh black truffle for shaving on top, optional

Method
 

  1. Heat stock in a saucepan; keep hot.
  2. Sauté shallot in olive oil + half the butter over medium until soft.
  3. Add rice, toast 1–2 min until nutty aroma appears.
  4. Pour in wine; stir until absorbed.
  5. Ladle in hot stock, stirring and letting absorb between additions (~18–20 min).
  6. Remove from heat; stir in remaining butter, cheese, and truffle oil.
  7. Serve in warm bowls; shave fresh truffle and drizzle oil.

Notes

Use gentle simmer and stir constantly. Mantecare off heat for best creaminess.