Black Truffle Risotto

Recipe Creator: Bothwell Cheese

Impress your guests with this gourmet side. Made with our Black Truffle Monterey Jack, this rich and creamy risotto is truly decadent.    


  • 1 tbsp. olive oil
  • 1 cup onions, chopped
  • Salt and white pepper, to taste
  • 6 cups chicken or vegetable stock
  • 2 tsp. garlic, minced
  • 1 lb. Arborio rice
  • 1 tbsp. butter
  • ¼ cup heavy cream
  • 3/4 cup Black Truffle Monterey Jack, 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).