Truffle Risotto

Both are traditional depending on the region: white truffles (Tuber magnatum) from Piedmont are typically shaved raw over the finished risotto for their intense aromatic quality, while black truffles (Tuber melanosporum) from regions like Umbria can be incorporated during cooking. White truffles are significantly more expensive and delicate, so they're never cooked directly. Black winter truffles hold up better to gentle heating.

Truffle oil, which is usually olive oil infused with synthetic truffle aroma, can be used as a substitute but produces a very different and more one-dimensional flavor than fresh or preserved truffles. Most chefs who work with real truffles avoid truffle oil because its aggressive flavor can overwhelm the delicate rice. If using preserved truffles or truffle paste, those are better alternatives to fresh than oil.

While Arborio is the most widely available risotto rice, Carnaroli is generally considered superior by Italian chefs because it has a higher starch content and holds its shape better during cooking, producing a creamier result with less risk of overcooking. Vialone Nano is another excellent option particularly favored in the Veneto. Arborio works perfectly well but is slightly more forgiving and less refined in texture.

A common guideline is roughly 8 to 15 grams of fresh black truffle per person for a meaningful flavor presence, though even smaller amounts will perfume the dish. White truffles are typically used more sparingly due to their potency and cost, often 5 to 10 grams per serving shaved at the table. The quality and freshness of the truffle matters more than sheer quantity.