Truffle Risotto with Pea Shoots (Printable Version)

Creamy Arborio rice with earthy truffle, parmesan, and fresh pea shoots

# The Ingredients You'll Need:

→ Rice

01 - 1 1/2 cups Arborio rice

→ Broth

02 - 5 cups vegetable stock, kept warm

→ Vegetables & Aromatics

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced

→ Dairy

07 - 1/2 cup dry white wine
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/4 cup heavy cream

→ Truffle & Finishing

10 - 2 tablespoons truffle oil
11 - 1 ounce fresh black truffle, thinly shaved
12 - 1 cup fresh pea shoots, trimmed
13 - Salt and freshly ground black pepper, to taste

# Step-by-Step Instructions:

01 - In a large heavy-bottomed saucepan, heat butter and olive oil over medium heat. Add chopped onion and cook until translucent, approximately 3 to 4 minutes. Add minced garlic and cook for 1 additional minute.
02 - Stir in Arborio rice and cook, stirring constantly, until grains are well coated and slightly translucent around edges, approximately 2 minutes.
03 - Pour in dry white wine and cook, stirring frequently, until most liquid is absorbed.
04 - Add warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for 18 to 20 minutes until rice is creamy and al dente.
05 - Stir in heavy cream and freshly grated Parmesan cheese. Season with salt and ground black pepper to taste.
06 - Remove from heat and drizzle with truffle oil. Gently fold in half of the fresh pea shoots.
07 - Spoon risotto into warm serving bowls. Top with remaining pea shoots and shaved fresh black truffle.
08 - Serve immediately while risotto maintains optimal temperature and texture.

# Additional Tips::

01 -
  • Risotto cooked properly is genuinely therapeutic, not because it takes forever, but because those eighteen minutes of stirring give you permission to slow down.
  • The contrast between creamy rice and bright pea shoots hits your palate in a way that feels both luxurious and somehow still honest.
  • Fresh truffle transforms ordinary into extraordinary, and even a small shaving makes you feel like you've done something remarkable in your own kitchen.
02 -
  • Resist the urge to rush the stock additions, because each ladle of liquid is an opportunity for the rice to release starch and create that creamy suspension you're after.
  • Fresh truffle shaves best when kept cool and shaved with a sharp truffle slicer or microplane just before serving, as the oils oxidize quickly once exposed to air.
03 -
  • Invest in a heavy-bottomed saucepan because thin pans create hot spots that cause uneven cooking and sticking, robbing you of creamy risotto.
  • The risotto should look almost loose on the plate before serving, because it will continue thickening slightly as it cools, and that flow is part of what makes it feel luxurious.
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