Truffle Risotto

A velvety, timeless classic that lets the truffle truly shine.

Around our kitchen tables in Pettino, we believe that a well-stirred risotto is the ultimate way to honor a truffle. While almost everything we cook in Umbria begins with our extra virgin olive oil to build the base and toast the rice, this is one of the rare moments where butter takes over as the true protagonist. It is that butter which creates the signature, creamy embrace for the truffle’s intensity.

Whether you are using a black truffle or the rare white truffle foraged from our forest and valley, the process is a communal one. We often get the kids or the husband to take over the stirring. It requires patience, but the reward is the deep, unmistakable flavor of the truffle itself.

From our kitchen to yours.