Truffle Risotto Pea Shoots (Printable Version)

Luxurious creamy risotto infused with truffle and finished with fresh, vibrant pea shoots.

# What You Need:

→ Rice

01 - 1 1/2 cups Arborio rice

→ Broth

02 - 5 cups vegetable stock, kept warm

→ Vegetables & Aromatics

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced

→ Dairy

07 - 1/2 cup dry white wine
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/4 cup heavy cream

→ Truffle & Finishing

10 - 2 tablespoons truffle oil
11 - 1 ounce fresh black truffle, thinly shaved
12 - 1 cup fresh pea shoots, trimmed
13 - Salt and freshly ground black pepper to taste

# Steps:

01 - In a large, heavy-bottomed saucepan, heat butter and olive oil over medium heat. Add chopped onion and cook until translucent, approximately 3 to 4 minutes. Add minced garlic and cook for 1 minute more.
02 - Stir in Arborio rice and cook, stirring constantly, until grains are well coated and slightly translucent around edges, approximately 2 minutes.
03 - Pour in dry white wine and cook, stirring frequently, until most of the liquid is absorbed.
04 - Add warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for approximately 18 to 20 minutes until rice is creamy and al dente.
05 - Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Remove from heat and drizzle with truffle oil. Gently fold in half of the pea shoots.
06 - Spoon risotto into warm bowls. Top with remaining pea shoots and shaved fresh truffle. Serve immediately.

# Expert Pointers:

01 -
  • It feels restaurant-worthy but comes together in less than an hour, making you look far more impressive than you actually worked.
  • The pea shoots add this unexpected freshness that cuts through the richness in the most satisfying way.
  • Truffle oil gives you that luxury feeling without needing to commit your rent payment to actual truffles.
02 -
  • Arborio rice is not interchangeable with regular rice—it's the starch content that creates the creaminess, so don't get tempted to use what you have in the pantry.
  • Truffle oil added at the end rather than during cooking preserves its delicate, earthy flavor; heat destroys the magic that makes it special.
03 -
  • The moment you stop stirring and the risotto sits even for a few minutes, it will begin to set up and lose that flowing texture, so serve immediately while it's still moving slightly on the plate.
  • If you find you're running low on stock before the rice is tender, warm water works in a pinch—it's not ideal, but it won't ruin everything like adding cold liquid would.
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