Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients for 2 people

70 grams of arborio rice

¼ shallot

1 teaspoon of olive oil with black truffle juice

17 cl of chicken broth

3.5 cl of white wine

14 grams of black truffles

Fleur de sel with black truffle

10 grams of butter

White pepper


Prepare the chicken broth. It should be hot when the risotto is cooked.

Then chop the shallot.

In a saucepan, heat the oil and brown the shallots. 

When they are translucent, add the rice. Mix so that the rice is well coated with fat.

Cook, while stirring, for 2 to 3 minutes. The rice should become translucent.

Add the white wine and cook over medium heat until absorbed.

Add the chopped black truffle.

Continue cooking by adding the chicken stock, ladle by ladle. It takes about 20 minutes to cook.

When the risotto is cooked add the butter and a drizzle of olive oil to the black truffle juice.

To finish, salt with fleur de sel with black truffle and pepper.

Serve immediately.