Truffle Risotto with Pea Shoots (Printable)

A creamy risotto rich with truffle flavors and vibrant fresh pea shoots.

# Components:

→ Rice

01 - 1.5 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 - 0.5 cup dry white wine
08 - 0.5 cup freshly grated Parmesan cheese
09 - 0.25 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

# Directions:

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 minute more.
02 - Stir in Arborio rice and cook, stirring constantly, until grains are well coated and slightly translucent at the edges, approximately 2 minutes.
03 - Pour in dry white wine and cook while stirring 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 achieves creamy consistency and al dente texture.
05 - Stir in heavy cream and freshly grated Parmesan cheese. Season with salt and pepper to taste.
06 - Remove from heat and drizzle with truffle oil. Gently fold in half of the pea shoots.
07 - Spoon risotto into warm bowls. Top with remaining pea shoots and shaved truffle.
08 - Serve immediately while risotto maintains optimal temperature and creaminess.

# Expert Advice:

01 -
  • It looks restaurant-worthy but tastes even better than it looks, which is saying something when truffle is involved.
  • The whole process is meditative, just you, the rice, and the rhythm of stirring until everything becomes velvet.
  • That first spoonful where the earthiness of truffle meets the brightness of pea shoots feels like a small celebration, every single time.
02 -
  • Stirring isn't optional, it's what transforms rice and stock into that creamy dreamscape, so set your phone down and actually be present with the pan.
  • The truffle should be your finale, never cooked into the risotto, because heat destroys its delicate earthy magic and you paid too much to waste it.
03 -
  • Keep your ladle handy and actually use it to measure stock additions, because pouring straight from the pot leads to overwatering and mushy rice.
  • Taste the rice at the eighteen minute mark even though the recipe says twenty, because your stove might be hotter and texture is worth checking on.
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