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Chef Natalia’s Risotto Nero

BT Montreal | posted Thursday, Jan 10th, 2019


  • 2 cups carnaroli or arborio rice
  • 1 tbsp olive oil
  • 1/2 white onion
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped mixed mushrooms
  • 1 Tbsp truffle paste or tartuffo
  • 1/4 cup grated parmesan
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon fresh thyme


  1. In a deep pan or pot, sautee garlic and onion with the olive oil until transparent Add mushrooms and rice and cook stirring for 2 minutes.
    Add black truffle paste, salt, pepper and thyme. Stir for 1 minute.
  2. Slowly incorporate the broth, one laddle at the time and stir until the broth is fully absorbed by the rice.
  3. Repeat until the broth is finished and the rice is plumped, bit still al dente (if you prefer more cooked rice, just add a little more broth) Finsih with lots of parmesan and serve inmediately.