White Truffle Risotto – Elegant Autumn Fine Dining by Santos Gourmet
Few ingredients represent autumn luxury quite like fresh white truffle.
For our Recipe of the Month November 2026, Santos Gourmet presents a timeless Italian classic with a refined touch: creamy risotto with Parmigiano Reggiano, nutty brown butter and freshly shaved white truffle.
Simple in appearance, but extraordinary in flavour, this dish is all about balance, texture and exceptional ingredients.
The creamy rice creates the perfect base for the intense aroma of fresh white truffle, while Parmigiano Reggiano adds depth and brown butter contributes a warm, slightly nutty character.
A sophisticated white truffle recipe for an elegant dinner, a special occasion or simply an unforgettable autumn evening.
Why White Truffle and Risotto Work So Well Together
White truffle has an unmistakable and highly aromatic character.
Unlike black truffle, fresh white truffle should generally not be cooked for long periods. Its delicate aroma is best preserved when it is freshly shaved over a warm dish immediately before serving.
Risotto is therefore an ideal partner.
The warmth of the rice releases the truffle aroma while the creamy texture carries its flavour without overpowering it.
The result is luxurious, elegant and surprisingly simple.
Ingredients – Serves 4
For the risotto
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320 g Carnaroli or Arborio risotto rice
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1 small shallot, finely chopped
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1 litre vegetable or light chicken stock
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120 ml dry white wine
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50 g butter
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60–80 g freshly grated Parmigiano Reggiano
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2 tbsp extra virgin olive oil
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Fleur de sel
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Freshly ground white pepper
For the brown butter
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60 g unsalted butter
To finish
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20–30 g fresh white truffle
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Freshly grated Parmigiano Reggiano
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A few drops of high-quality olive oil, optional
Preparation
1. Prepare the stock
Heat the stock in a saucepan and keep it gently simmering.
The stock should remain hot throughout the preparation of the risotto.
2. Start the risotto
Heat the olive oil and a small amount of butter in a wide saucepan.
Add the finely chopped shallot and cook gently until translucent without allowing it to brown.
Add the risotto rice and toast for approximately one to two minutes.
The grains should become slightly translucent around the edges.
3. Deglaze with white wine
Pour in the dry white wine and allow it to reduce almost completely.
Begin adding the warm stock one ladle at a time.
Stir regularly and allow each addition of stock to be absorbed before adding the next.
Continue cooking for approximately 16–18 minutes until the rice is creamy but still retains a delicate bite.
4. Prepare the brown butter
While the risotto is cooking, melt the butter in a small saucepan over medium heat.
Continue heating until it begins to foam and develops a golden colour with a delicate nutty aroma.
Remove immediately from the heat.
The butter should be golden brown, never dark or burnt.
5. Finish the risotto
Remove the risotto from the heat.
Add Parmigiano Reggiano and part of the brown butter.
Stir vigorously until the risotto becomes beautifully creamy and glossy.
This final step, traditionally known as mantecatura, gives the risotto its characteristic silky texture.
Season carefully with fleur de sel and a little white pepper.
The consistency should remain soft and flowing rather than firm.
How to Serve White Truffle Risotto
Spoon the risotto onto warm plates and gently tap the bottom of the plate so the risotto spreads naturally.
Finish with a few drops of brown butter and a little freshly grated Parmigiano Reggiano.
Finally, shave the fresh white truffle generously over the warm risotto directly before serving.
Do not cook the white truffle.
The warmth of the risotto is enough to release its extraordinary aroma.
Santos Gourmet Tip
With fresh white truffle, simplicity is essential.
Avoid adding garlic, strong herbs or excessive seasoning. These ingredients can easily overpower the delicate aroma of the truffle.
The key to this dish is the quality of the rice, butter, Parmigiano Reggiano and, above all, the white truffle.
For an especially luxurious presentation, shave the truffle directly at the table in front of your guests.
Perfect Wine Pairing
Chardonnay or White Burgundy
An elegant Chardonnay with freshness, minerality and moderate oak works beautifully with the creamy texture of the risotto and the earthy aroma of white truffle.
Alternatively, a mature Champagne Blanc de Blancs provides freshness and acidity that balance the richness of the butter and Parmesan.
Discover selected wines and Champagne at Santos Gourmet.
White Truffle – One of Autumn's Most Exclusive Ingredients
Fresh white truffle is one of the most sought-after ingredients in fine dining.
Its intense aroma means that only a small amount is required to transform a simple dish into an exceptional culinary experience.
November is traditionally one of the most exciting months for white truffle lovers, making this risotto the perfect Recipe of the Month for the autumn season.
Discover Gourmet Ingredients at Santos Gourmet Mallorca
At Santos Gourmet in Port Andratx, Mallorca, we specialise in premium delicacies, fine wines, Champagne, truffle products, caviar and exclusive gourmet experiences.
Visit our gourmet store in Port Andratx or discover our selection online.
Santos Gourmet – Exceptional food. Unforgettable moments.