Black Truffle, SAGE And Pecorino Risotto
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
A creamy risotto infused with black truffle, sage, and Pecorino cheese. This elegant dish is perfect for a special dinner.
Ingredients
- 3 4/5 cups chicken stock
- 1 1/16 oz butter
- 1 onion finely chopped
- 2 garlic cloves crushed
- 10/13 lbs arborio or carnaroli risotto rice
- 1 tsp chopped sage leaves
- 3/7 cups dry white wine
- 1 tbsp mascarpone
- 1 tsp truffle oil
- 2 tbsp grated Pecorino cheese
- 1 1/2 tsp olive oil
- fresh black truffle for shaving
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 126 mg
- Iron: 1.4 mg
- Magnesium: 24.8 mg
- Phosphorus: 142 mg
- Potassium: 406 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 4/5 cups chicken stock
- 1 1/16 oz butter
- 10/13 lbs arborio or carnaroli risotto rice
- 1 tsp chopped sage leaves
- 3/7 cups dry white wine
- 1 tbsp mascarpone
- 1 tsp truffle oil
- 2 tbsp grated Pecorino cheese
- 1 1/2 tsp olive oil
- sea salt
- freshly ground black pepper
Prepare
- 1 onion, finely chopped
- Crush 2 garlic cloves
- fresh black truffle, for shaving
Let's Cook
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Step 1.
In a small saucepan, bring the chicken stock to a simmer over medium heat. Keep it hot over low heat while you prepare the risotto.
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Step 2.
In a separate heavy saucepan over medium heat, melt the butter. Add the finely chopped onion and crushed garlic, and cook for about 2 minutes, stirring, until the onion has softened.
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Step 3.
Stir in the arborio or carnaroli rice and chopped sage leaves, coating the grains with the butter. Add the dry white wine and cook, stirring constantly, until the wine is fully absorbed.
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Step 4.
Add enough of the hot chicken stock to just cover the rice. Stir continuously until the rice has absorbed all the liquid. Continue adding the stock gradually, about a ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This should take about 15 minutes, until the rice is tender and creamy.
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Step 5.
Remove the risotto from the heat. Stir in the mascarpone, truffle oil, and grated Pecorino cheese. Season with salt and freshly ground black pepper to taste. The risotto should be light and creamy.
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Step 6.
Stir in the olive oil. Serve immediately, topped with shaved fresh black truffle if desired.