Black Truffle Risotto


  • 2 cups Arborio rice
  • 6 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 spoons Pure Wild's Black truffle sauce
  • 1/4 cup olive oil
  • 1spoon butter
  • Salt and pepper, to taste
  • 1-2 fresh Pure Wild's black truffles, shaved or grated


  1. In a large saucepan, bring the broth to a simmer and keep warm over low heat.
  2. In a separate large saucepan, heat the olive oil over medium heat. Add the shallots and garlic and sauté until softened, about 3-4 minutes.
  3. Add the Arborio rice and stir to coat with oil. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
  4. Add the white wine and stir until absorbed by the rice.
  5. Add 1 cup of the warm broth to the rice and stir until absorbed. Continue adding the broth, 1 cup at a time, stirring constantly, until the rice is cooked through and the risotto is creamy, about 20-25 minutes.
  6. Stir in butter, salt, and pepper to taste.
  7. Remove from heat and add the shaved or grated fresh black truffle, stirring gently to distribute evenly.
  8. Serve the risotto immediately and garnish with fresh Pure Wild's truffles 

Enjoy the rich and earthy flavour of the fresh black truffles with your loved ones!