Black Truffle Risotto

Creamy and garlicky,  with a balanced blend of earthy Black Truffle cheese. Truly decadent.


  • 1 Tbsp Olive oil
  • 1 cup Onions, chopped
  • Salt & white pepper, to taste
  • 6 cups Chicken or vegetable stock
  • 2 tsp Garlic, minced
  • 1 pound Arborio rice
  • 1 Tbsp Butter
  • ¼ cup Heavy cream
  • 3/4 cup Bothwell Black Truffle, grated
  • 2 Tbsp Chives, chopped


  1. Heat olive oil in a large pan over medium heat
  2. Add onion and season with salt & pepper.
  3. Sauté for 3 minutes, or until the onions are soft.
  4. Add the stock and garlic.
  5. Bring liquid to a boil and reduce to a simmer.
  6. Cook for 6 minutes.
  7. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly.
  8. Add the butter, cream, cheese and chives.
  9. Re-season with salt and pepper.
  10. Simmer for 2 minutes and serve immediately.
  11. Garnish with additional chives (optional)

Kitchen Notes: Add 1/4 of Bothwell Smoked Parmesan for a deeper flavour profile.