Truffle Risotto with Pea Shoots (Print Version)

Creamy risotto with truffle oil and fresh pea shoots offers a rich and vibrant dining experience.

# Ingredient List:

→ Rice

01 - 1 1/2 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 - 1/2 cup dry white wine
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/4 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

# Recipe Steps:

01 - Heat butter and olive oil in a large heavy-bottomed saucepan 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 around the edges, about 2 minutes.
03 - Pour in white wine and cook, stirring frequently, until most liquid is absorbed.
04 - Add warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next. Continue for 18 to 20 minutes until rice is creamy and al dente.
05 - Stir in heavy cream and Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and drizzle with truffle oil. Gently fold in half of the pea shoots.
06 - Spoon risotto into warm bowls. Top with remaining pea shoots and shaved truffle. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like something a fancy restaurant would charge you triple for, but you're making it at home in less than an hour.
  • The contrast between creamy, luxurious risotto and the bright, peppery bite of fresh pea shoots feels like two completely different dishes dancing together.
  • Once you master the stirring rhythm, you'll feel like you've unlocked a secret that makes you want to cook this for every person you care about.
02 -
  • Never wash Arborio rice before cooking—that starch coating is what creates the creaminess, and rinsing removes it entirely, turning your risotto grainy instead of silky.
  • The stock temperature matters more than you think; if you add cold stock to hot rice, it shocks the cooking process and the rice won't cook evenly, so keep that pot simmering the whole time.
  • Don't walk away from this dish—risotto demands your attention and constant stirring, which is actually the entire point of making it, so embrace the ritual rather than fighting it.
03 -
  • If fresh black truffle is beyond your budget, truffle paste is an honest alternative that gives you about 80 percent of the magic for a fraction of the cost, or you can simply use more of the truffle oil.
  • Keep a wooden spoon dedicated to risotto—wood distributes heat gently and doesn't scratch your pan, which matters more than it sounds when you're stirring constantly.
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