When I came back to New York last week, we still had some truffles to work with so we ended up making this terrific Sunday early dinner of truffle risotto with petit pois and collard greens. Indulgent but fresh at the same time!
You’ll need:
- 1 T butter
- 1 T olive oil
- 1 shallot
- 1/4 cup dry white wine
- 1 cup carnaroli rice
- 5 cups chicken stock
- 1/2 cup peas
- 1 cup collard greens (cut into strips)
- 1 T black truffle paste
- 2 T shaved white truffle
- 3 T grated parmesan
- salt and pepper
1. Heat up oil and butter in a large pot (preferably cast iron). Dice the shallot and add to the oil and butter mixture.
2. Add the rice and toast until the rice kernels are translucent around the edges, stirring often.
3. Add the wine and a pinch of salt and pepper. Lower heat. Have the stock ready to go.
4. Ladle in the stock, one cup at a time. Cook, stirring constantly, until the stock is almost completely absorbed, about 5 minutes per cup.
5. About halfway through, add the peas, greens, and truffle paste. Taste for seasoning and doneness after the fourth cup (you’ll likely still need to add the fifth). As the starch breaks down, the risotto should be at once creamy and have a slight al dente bite.
6. Take off heat, stir in cheese and top with thinly shaved truffle. Serve immediately.
That looks sublime!
I’d do it all over again!
I have never had truffles, one day though i am going to order some truffle oil. I think that may be a nice way to start. Risotto is so good isn’t it. So warming! c
Yes, it was perfect for a winter evening! I’d love to send you some truffle oil if you want, C!
Looks heavenly!
Thanks!
Really? Just a tiny bottle? I have never even smelled it. I would love that.. but.. well, maybe email me.. celima.g.7@gmail.com.. what a fantastic idea! c
emailed!
I love collard greens.. but I never thought to pair it with truffle risotto before. This is such a wonderful dish
Thank you, Kay! It’s a wonderful, unexpected combination.
Oh, you are so lucky… you have white truffles!! I would be giddy with joy, I’ve never “owned” a truffle before… I think I would be terrified to cook with it!! I’ve only ever used truffle oil. Fantastic dish!
Yes, definitely lucky after our trip to Italy! It’s been wonderful to be able to learn more about cooking with fresh truffles.