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Luxurious Black Truffle Risotto with Foie Gras in 30 Minutes

Black Truffle Risotto with Foie Gras
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A rich and luxurious black truffle risotto paired with creamy foie gras for an indulgent dish.

Ingredients

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  • 1 cup Arborio rice
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth, heated
  • 1 oz black truffle, shaved
  • 2 oz foie gras, seared
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Stir in Arborio rice and toast for 2 minutes.
  4. Pour in white wine and cook until absorbed.
  5. Add hot broth one ladle at a time, stirring until absorbed before adding more.
  6. Continue until rice is creamy and al dente (about 18-20 minutes).
  7. Fold in butter, Parmesan, and half the truffle shavings.
  8. Season with salt and pepper.
  9. Top with seared foie gras and remaining truffle.
  10. Serve immediately.

Notes

  • Use high-quality black truffle for best flavor.
  • Keep broth warm to maintain cooking temperature.
  • Stir risotto constantly for creaminess.
  • Adjust seasoning as needed.

Nutrition

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