Truffle Risotto Appetizers

Truffle Risotto Appetizers

4 - 6 people
00h 00
12h 40 am
Rich and heady, these appetizers will please the most discriminating truffle lover. Make the appetizers one day ahead of time and store in the refrigerator or freeze for up to one month. Serve with a maple roasted delicata ring and parsley salad and a glass of lightly oaked Chardonnay for an elegant, holiday luncheon.

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Ingredients and Method


  • 6 - 8 cups Broth, vegetable or chicken
  • 2 cups Risotto Carnalori
  • 2 tablespoons Fresh thyme leaves
  • 3 tablespoons Puglia Olive Oil
  • 2 tablespoons Butter
  • 1/2 cup Finely minced button mushrooms
  • 1/4 cup Finely minced shallot
  • 1/2 cup White wine
  • 1 cup Grated Parmesan cheese
  • 2 teaspoons White Truffle Olive Oil
  • Truffle Carpaccio for garnish
  • Thyme sprigs for garnish


  1. Place broth and thyme leaves in a medium sauce pan and warm over low heat. Broth should be simmering by the time you start preparing the risotto.
  2. In a 3 quart cast iron casserole or high-sided saute pan (10” diameter), heat Puglia Olive Oil and butter over medium-high heat. Add mushroom and shallots. Cook until mushrooms are tender and shallots are translucent. Add rice and stir to coat all grains. Edges will become translucent, the middle will remain opaque and the aroma of toasted rice will waft through the air. Add wine and stir over medium heat until the pan is almost dry. Add broth one label-full at a time, stirring constantly. Do not add the next ladle-full until the preceding ladle has been completed absorbed. Continue adding broth in this fashion. Begin tasting the risotto after 12 minutes to check for doneness. The risotto is done when there is a slight resistance when chewed. The consistency will be porridge-like.
  3. Remove from heat and add Parmesan cheese and White Truffle EVOO stirring to combine. Fill mini muffin tins with risotto mixture and allow to cool completely. Remove from tins and store in refrigerator for one day until ready for use. Alternatively, individually freeze and store in freezer bag for up to 1 month. Preheat oven to 350 degrees. Bake on baking sheet for 20 minutes; if frozen, 35 minutes. Place on serving tray and garnish with Carpaccio and thyme sprigs. Serve warm.