Truffle, leek and shallot risotto (Risotto al Tartufo, porro e scalogno)

I don’t cook much with truffle, as the quality of the truffles available in the Netherlands is usually disappointing — especially considering the price. But when I got this dried truffle as a freebie to try out, I thought I’d make a nice risotto with it. For future reference I can point out that it is better to buy fresh truffle, because for the list price of this (1.5 grams of dried truffle and a bit of truffle-infused olive oil) at 8 euros ($10 US) you can usually buy 8 grams of fresh truffle (at least in Amsterdam), which will give you a lot more truffle taste for your money. The dried truffle slices did not really smell of anything and just provided texture, the truffle-infused oil was OK. For the non-metric people around: 1.5 grams is only 1/19 oz. The “dose per 4 persone” means that it should be enough for 4 servings; according to me it certainly isn’t as it was not quite enough for 2.

I got the idea to add leek and shallots to the risotto as well from an outstanding dish I had at Osteria Francescana in Modena last September. Massimo Bottura is one of Italy’s most famous chefs, and although I was not completely impressed by the entire meal I definitely was very much impressed by the ‘tartlet’ of leek, shallots and truffle as it is one of the best vegetarian dish I’ve ever eaten. In risotto the combination turned out quite nice as well.

By the way, most truffle oil available is not made from actual truffles but is made synthetically. This is as bad as using stock cubes rather than home-made stock or vanilline rather than real vanilla beans. So check the label carefully!


For 2 servings

120 grams risotto rice such as arborio

600 ml (2,5 cups) home-made vegetable stock

10 grams (1/3 oz) fresh truffle or 5 grams (1/6 oz) fresh truffle and 1 Tbsp of real truffle oil

300 grams (2/3 pound) leeks, white part only

100 grams (4 oz) shallots, chopped

3 Tbsp butter

1 glass (100 ml) dry white wine

salt and freshly ground pepper

4 Tbsp freshly grated parmigiano reggiano


Use only the white and light green part of the leeks. Cut in half lengthwise and then cut in slices as shown.

Melt 2 Tbsp butter in a wide frying pan and add the leeks and the chopped shallots. Sauté for a minute, season with a pinch of salt.

Decrease heat to low and cover the frying pan. Let braise for 20 minutes, stirring now and then to prevent the leeks from burning.

After 20 minutes the leeks should be slightly golden, soft and fragrant.

Heat the vegetable stock and keep it simmering (not boiling).

Increase the heat to medium. Add the rice and sauté for a few minutes to toast the rice.

Add the wine and stir until the wine has evaporated.

Add a ladle of stock, and stir until all of it has been absorbed. Keep adding stock and stirring for 16-18 minutes until the rice is cooked to your liking (it should still have some bite to it).

I actually had to add the dried truffle about 6-8 minutes before the rice was cooked. If you are using fresh truffles, mince part and make nice slices of the rest. Add the minced truffle at the end together with the cheese, and put the nice slices on top for serving.

Take off the heat. Add the final tablespoon of butter, half the freshly grated parmigiano and the minced truffle. Mix.

Serve on preheated plates, sprinkled with the remaining parmigiano and the nice truffle slices on top.

13 thoughts on “Truffle, leek and shallot risotto (Risotto al Tartufo, porro e scalogno)

  1. We went through a truffle oil crazy in this country for a few years. Lord knows why! As you pointed out, most commercial truffle oil has never been near a truffle. Better to save up and eat it just once when in season. Lovely risotto though


  2. Hi Stefan,

    Couldn’t find a review of Osteria Francescana on the site. Did you write one? It’s still on my bucket list, although hard to make a reservation. Heard him speak on one of the Chef Revolutions in Zwolle.
    Very impressive. Would be interested in your honest opinion.

    Best regards,



    1. Hi Frans,
      I was there in 2010, just before I started blogging. The food was great and definitely three Michelin stars, but I prefer El Celler de Can Roca. The food there is at least as good, and the service and wine a lot better than at Osteria Francescana. We actually were at Aqua last night and it was outstanding and pretty close to Can Roca. It is closer to NL and easy to get a reservation.


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