This post was created in partnership with Wolf. All opinions are our own.
Alex and I talk to a lot of people about cooking and healthy eating. So many people want it to be easy: like SNAP! I’m healthy. I cook gourmet meals in 15 minutes or less. And they look Instagram fabulous.
But when you get down to it, learning to cook–reclaiming our kitchens–is not about a quick fix. It’s not even about finding the right pots and pans or the right cookbooks. It’s about learning, setting up new habits, trial and error. And through it all, the biggest predictor of success is not your skill level or mental ability. It’s GRIT.
Grit–perseverance, is what separates the men from the boys and the women from the girls. Someone with grit tries something, fails, and tries again. Someone with grit thinks: how could I make that dish tastier? Quicker? What if I prepped part of it in the morning? What if I made a quick meal during the week and then splurged on a fancy risotto on the weekend? What if I used all the leftovers in my refrigerator tonight instead of buying something new?
As many 5 tips for a healthy kitchen posts as I write, I can’t convince you to cook more or eat lots of vegetables–because it requires grit. It requires creativity, exploration, and an insatiable desire for learning. It requires a sense of adventure to try new things. And that, I think, is how we reclaim our kitchens.
This recipe and post are part of the #ReclaimtheKitchen initiative that we’re part of with our partner Wolf. The goal is to demystify home cooking by sharing actionable tips, tools and techniques to help you reclaim your kitchen. Here, we’ll tell you how to make a kickin’ risotto recipe. But in order to really make it stick, you’ve gotta have grit.
With that in mind, here’s a fancy-sounding risotto that’s actually pretty simple. It’s an elegant main dish that’s also perfect for the holidays; it could also work as a fancy side dish. A few things we’ve learned about risotto over the years:
- Risotto is a technique of stirring broth into short-grain Arborio rice that makes it become soft and creamy. (It doesn’t require a box.)
- In total it takes about 40 minutes to make; about 25 of those requires babysitting a pot of rice. To me, the flavor that results makes it ultimately worth it. Remember: it’s not quick and easy, but it’s pretty simple.
- Cooking with wine = straight up flavor! If you’d prefer, you can omit the wine. However, it’s a perfect excuse for drinking the remainder with your meal (or while you cook).
- I’ve made this recipe by myself while watching a very busy toddler. For me, I loved the challenge. Depending on your personality and/or grit level, you may or may not want to make this while parenting. (You’ve been warned!)
- Adding black truffle flavor takes this risotto from wow to WOW. For a special occasion, we love the added touch (for a humbler meal, you can omit). We found these canned mushrooms & black truffles at our local grocery and they are also available on Amazon. While they’re a bit spendy, they’re worth it for the flavor–and much, much less expensive than real truffles! If you’re using this as a vegetarian main dish, it’s comparable to the price of buying meat.
We hope you enjoy this Parmesan black truffle risotto recipe! For more on #ReclaimtheKitchen, head to the Reclaim the Kitchen website.
Looking for more risotto recipes?
We’ve made several risotto recipes over the years. Here are a few of our favorite risotto recipes:
Did you make this recipe?
If you make this Parmesan black truffle risotto, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks and @subzeroandwolf.
This recipe is…
Vegetarian and gluten-free.
Parmesan Black Truffle Risotto
- 8 cups vegetable broth
- 1 large shallot
- 3 tablespoons butter
- 1 ½ cups Arborio rice
- ¾ cup white wine*
- ¾ cup grated Parmesan cheese, plus additional for garnish
- ¾ teaspoon kosher salt
- 3 tablespoons canned black truffles and mushrooms*
- Fresh ground pepper
- Place broth in a medium saucepan and heat to a simmer; reduce heat and keep warm.
- Mince the shallot.
- In a large heavy-bottomed skillet, pot or Dutch oven, heat the butter over medium high heat. Add the shallot, reduce heat to medium, and cook until the shallots are translucent, stirring often, about 3 minutes. Add the rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add the white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.
- At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.
- Stir in the Parmesan cheese. Continue to stir until combined (or turn off the heat and cover the dish for a few minutes). Remove from heat and stir in salt and truffles. Taste, and adjust seasonings as desired. Serve immediately, garnished with additional Parmesan cheese and fresh ground pepper.