Truffle Risotto with Roasted Baby Carrots

The luxurious creaminess of this risotto is complimented by the crispness of the roasted carrots, made even tastier with porcini salt and the amazing aroma of truffles.

Having a black truffle and not using its aromas for other dishes can almost be considered a waste. Yes you can grate, shred and shave it over and into a dish, but allowing it to sit with fresh eggs or rice is another way to bring that glorious flavor to your plate.

I did consider the egg method but I decided to bury the fresh truffle in a sealed jar of arborio rice for several days. The rice actually mimics the soil that the truffle came from, slowing down the drying out process and, at the same time, infusing the rice with its aroma.

For the risotto itself, I’ve kept it quite simple. I could have introduced a variety of mushrooms, even pancetta, but I wanted the risotto to be all about that gorgeous little nugget of black fungus.

Ok, perhaps the duck fat roasted heirloom carrots I garnished it with brought some root vegetable love as well – made even tastier with a dusting of porcini salt I whipped up in the spice grinder.

Now, I know risotto can be a little intimidating for some home cooks, so here are a few pointers that will help you get great results, every time.

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How to Succeed with Risotto

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Choose the Right Rice:

Use Arborio, Carnaroli, or Vialone Nano for the best creamy texture.

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Toast the Rice:

Sauté onions or shallots in butter until translucent, then add the rice and toast lightly.

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Deglaze with Wine:

Add wine and let it fully absorb before adding broth to introduce a bright flavor.

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Add Broth Gradually:

Pour in warm broth one ladle at a time, allowing each addition to be absorbed before adding the next.

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Stir Frequently:

Continuous stirring helps release the rice’s starch and prevents sticking, ensuring creamy consistency.

But don’t over-stir. You don’t need to stir it every single second of the cooking process. It’s fine to leave it to simmer here and there. Just gently coax it around with a wooden spoon as it absorbs the stock.

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Finish with Fat and Cheese:

Off the heat, stir in a knob of butter and lots of freshly grated Parmesan for richness and depth.

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Let it Rest:

Allow the risotto to sit for a few minutes before serving to let the flavors really come together.

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How to Make Truffle Risotto with Roasted Baby Carrots

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Roasted Carrots

1. Preheat the Oven: Set the oven to 390°F (200°C).
2. Prepare the Fat: Place duck fat in an ovenproof dish and heat in the oven for 2 minutes to melt.
3. Season Carrots: Add carrots to the dish, toss to coat with the melted fat, season with freshly milled black pepper, and roast for 40 minutes, turning once.

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Porcini Salt

1. Blend Ingredients: Place dried porcini mushrooms and sea salt in a dry spice grinder and pulse until very fine.
2. Store: Transfer the porcini salt to a jar for storage.

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Risotto

1. Simmer Stock: Keep vegetable stock at a gentle simmer in a small saucepan.
2. Sauté Aromatics: In a large skillet, heat 2 tbsp butter and olive oil over medium heat. Add leek and garlic; sauté until soft, about 3 minutes.
3. Toast Rice: Add rice and continue to sauté, stirring frequently, for 3 more minutes.
4. Deglaze with Wine: Pour in the white wine and stir until completely absorbed.
5. Cook Risotto: Gradually add simmering stock one ladle at a time, stirring continuously until each ladle is absorbed before adding the next.
6. Finish Risotto: Once all stock is absorbed and rice is creamy, remove from heat, stir in remaining 1 tbsp butter, Pecorino, sliced truffle, and carrot leaves.

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Serve

1. Garnish and Serve: Top risotto with roasted carrots seasoned with porcini salt. Garnish with extra Pecorino, truffle slices, and a drizzle of olive oil.

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Recipe Notes

• Stir continuously when adding stock to risotto for the best texture. But don’t whip it, just gently work the pan with a wooden spoon.
• Ensure porcini salt is finely ground to evenly distribute flavor.
• Use high-quality, real truffle products for authentic truffle flavor.

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