Gordon Ramsay Truffle Risotto Recipe 

This luxurious truffle risotto is creamy, rich, and infused with the earthy flavor of truffle oil. Topped with freshly shaved truffle, it’s an elegant dish perfect for special occasions.

Ingredients Needed:

• 5 cups chicken stock (or chicken broth, vegetable broth, or salted water)
• 1 tablespoon butter or extra virgin olive oil
• ⅓ cup finely chopped shallots or yellow onion
• ½ teaspoon minced garlic (about 1 garlic clove)
• 1 cup Arborio rice
• Kosher salt, to taste
• ½ cup dry white wine, room temperature
• ½ cup Parmesan cheese, finely grated, divided
• 1 tablespoon white truffle oil or black truffle oil
• Freshly ground black pepper, to taste
• A 2-ounce piece of fresh black truffle or white truffle

How To Make Truffle Risotto Recipe?

1. Warm the stock: In a medium saucepan, bring 5 cups of chicken stock to a low boil over medium heat. Reduce to low and keep warm, just below a simmer.
2. Cook the aromatics and rice: Heat butter in a large skillet over medium-low heat. Sauté the shallots for about 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add the Arborio rice, season with salt, and stir to coat. Cook for 2–5 minutes until the rice begins to turn translucent.
3. Add broth and wine: Stir in ½ cup warm broth and a splash of white wine. Stir often, allowing the rice to absorb the liquid. Continue adding broth and wine in ½-cup increments, letting the rice absorb each addition, for 25–35 minutes until al dente.
4. Finish the risotto: Remove the skillet from heat. Stir in ½ cup Parmesan cheese, truffle oil, and black pepper. Cover and let rest for 5 minutes.
5. Serve: Plate the risotto, garnish with freshly shaved truffle, and finish with a few cracks of black pepper. Serve immediately.

Recipe Tips:

• Use warm stock: Keeping the stock warm helps the rice cook evenly and absorb liquid properly.
• Stir continuously: Stirring releases starch from the rice, creating a creamy texture.
• Don’t overuse truffle oil: A small amount is enough to infuse the risotto with a rich, earthy flavor.
• Serve immediately: Truffle risotto is best served fresh to enjoy its creamy consistency and aroma.
• Use fresh truffle: Shaving fresh truffle over the risotto elevates the dish with its luxurious aroma and taste.

How To Store & Reheat Leftovers?

• Refrigerate: Let the risotto cool completely, then store it in an airtight container in the fridge for up to 2 days.
• Reheat: Reheat in a skillet over low heat, adding a splash of stock or water to loosen the texture. Stir until warmed through.

Nutrition Facts:

• Calories: 420 kcal
• Carbohydrates: 42 g
• Protein: 11 g
• Fat: 20 g
• Saturated Fat: 9 g
• Cholesterol: 30 mg
• Sodium: 550 mg
• Potassium: 250 mg
• Fiber: 1 g
• Sugar: 1 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Tomato Risotto Recipe
• Gordon Ramsay Risotto Recipe
• Gordon Ramsay Asparagus Risotto Recipe