Truffle Spring Risotto

by Chef Daniel Morduchowicz

Risotto is not difficult to make. One of the most important factors is timing. When the risotto is ready it should be served right away. It does not wait for you!

- Chef Daniel Morduchowicz


Main Course/Pasta
Calories Per Serving
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes


  • 4 tbsp butter, divided
  • 1 medium shallot, diced small
  • 1/2 cup washed and trimmed pioppini mushrooms (or similar)
  • 1 cup Arborio or Carnaroli risotto rice
  • 1 small carrot, sliced thin
  • 1 small zucchini, cut into quarter moons
  • 1 cup fresh peas
  • 1/2 cup string beans, ends trimmed, cut into 1/2 inch pieces
  • 1/2 cup fava beans, shelled, blanched and tough outer skin removed
  • 1/2 cup finely grated parmesan cheese.
  • 1 jar of truffles in olive oil (Available from Far West Funghi), Bacchus Black Truffle Carpaccio, or similar
  • 1 tsp kosher salt


  1. Prep all your vegetables:
    1. Slice the carrots (skin optional)
    2. Shell the peas
    3. Blanch and shock the fava beans: drop them in boiling water for 10 seconds, then plunge in ice cold water to stop the cooking. Using your fingernail or a paring knife open one side of the tough outer shell and squeeze the bean out. Reserver.
    4. Mince the shallot.
    5. Cut the tough 2 ends of the string beans, then trim into 1/2 inch pieces.
  2. Place 2 pots with tall sides on burners.
  3. Pour all the stock into one burner, and salt to taste. If desired, add truffle powder and/or saffron (this will give your rice a slightly different taste and a beautiful yellow color. Turn the heat on, high at first. Once simmering reduce heat to a minimum to prevent too much evaporation.
  4. Place half of the butter into the second pot. This is where you will prepare the actual risotto. Turn the heat to medium low and melt the butter gently without browning.
  5. Add the washed and trimmed mushrooms. Turn the heat to high and cook until mushrooms are golden.
  6. Turn the heat to medium low and add the shallots and a pinch of salt. Sweat until soft and translucent.
  7. Add all the rice to the pot and stir for a minute or so.
  8. Add a ladleful of stock and stir strongly.
  9. When the water has almost completely absorbed and evaporated add a second ladleful of stock.
  10. Keep stirring strongly.
  11. Add the peas and the string beans.
  12. Keep adding stock to the rice mixture little by little, and continue to stir all the time.
  13. About 5 minutes into this process add the carrots.
  14. Keep tasting the rice for doneness. When the rice is almost done, add the fava beans. We want to cook them for a short time as they can easily overcook and turn to mush.
  15. Keep adding stock until the rice is fully done and very creamy.
  16. Add the rest of the butter and the parmesan cheese.
  17. Add the truffle oil to taste and stir.
  18. Adjust seasoning by tasting and adding salt. We always adjust the salt after the parmesan cheese has been incorporated, as it has a lot of salt itself.
  19. Spoon into bowls, and garnish with the truffles from the Truffle Carpaccio jar.


Risotto should be creamy, with a rice that is not well cooked but not mushy. It depends on using the proper kind of rice, and the proper technique. The idea is to have a rice that can expel its starch, the foundation for creating a creamy risotto. We cook the rice in small amounts of liquid, stirring constantly. Cooking the rice this way promotes the release of starch from the grains of rice, which in a sense creates its own sauce. It is quick to make, and sumptuous and delicious. This recipe is for a spring risotto. You can adjust for the different seasons of the year, keeping in mind to fabricate your ingredients according to how you need to cook them. This means cutting them bigger or smaller and adding them to the pot at the right time, to achieve your desired level of doneness.

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