• Cooking Time: 90
  • Servings: 15
  • Preparation Time: 90


Black Truffle Risotto is an Italian chicken recipe. It is not a quickie and take time to prepare but taste really well


  • Ingredients
  • Mushroom Stock
  • 2 kilograms button mushrooms thinly sliced
  • 2 kilograms flat mushrooms thinly sliced
  • 3 litre Madeira
  • 3 litre dry white wine
  • 10 shallots peeled and sliced
  • 2 heads garlic
  • 1 bunch thyme
  • 4 bay leaves
  • 20 peppercorns
  • 10 litre chicken stock
  • Risotto Base
  • 500 millilitres chicken stock
  • 50 millilitres extra virgin olive oil
  • 1 onion finely diced
  • 500 grams Vialone nano risotto rice
  • 375 millilitres dry white wine
  • Acid Butter
  • 1/3 cup white wine
  • 2 tablespoons champagne vinegar
  • 1 small onion sliced
  • 5 sprigs thyme
  • 1 bay leaf
  • 500 grams cultured butter chopped into fine dice


  • How to prepare this chicken recipe -
  • Mushroom Stock
  • Combine all of the ingredients in a stockpot and bring to the boil. Cook rapidly for 1 hour.
  • Taste the stock. If satisfied the mushrooms have imparted enough flavor and colour, remove from the heat and strain.
  • Pour the stock back into the stockpot and reduce by one-third.
  • The stock can be stored in the freezer for future use.
  • Risotto Base
  • Heat the chicken stock in a pan
  • In a heavy based pan add the olive oil and heat
  • Add the onion and cook with out color until soft and translucent
  • Add the risotto rice and cook for a couple of minutes to crack the rice grains
  • Add the white wine and cook until completely reduced
  • Add the chicken stock and cook in the middle of the stoves for five minutes
  • Remove from the stove and place thinly on a tray and chill immediately
  • Once cool store in the fridge until required
  • Acid Butter
  • Combine the white wine, vinegar, onion, thyme and bay leaf in a saucepan and reduce liquid by four-fifths.
  • Only a small amount of liquid should remain
  • Gradually whisk in the butter to create a beurre blanc-butter style sauce
  • Pass through a fine sieve into an airtight container and place in a refrigerator to set until firm, about 1 ½ hours
  • To Serve
  • Heat the mushroom stock in a heavy-based saucepan over low heat
  • Place the risotto in a pan and add a ladle of the mushroom stock
  • Cook until all the stock has been absorbed, stirring constantly to prevent the rice from sticking
  • Add another ladle of stock
  • Continue to add stock until the rice is cook to al dente
  • Remove from the heat and stir in the Parmesan, acid butter
  • Season with salt, pepper and tarragon
  • Ladle the risotto in to the center of the plate
  • Shave black truffle over the risotto and serve immediately

Categories: Pizza 

Author Credit: Shannon Bennett

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