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BLiS XO Rissoto with Truffles (Black Winter )


  • Half small onion, diced medium fine
  • 1/4 cup olive oil
  • 3/4 cup rice
  • 1/4 cup dry white wine
  • 3/4 cup water
  • 1/3 cup grated reggionan cheese
  • 1 tbs. truffle butter
  • 1 black winter truffle
  • BLiS “Elixer” Double Solera Vinegar


  • Sweat half of small onion diced medium fine in good olive oil (about 1/4 cup); do not brown.
  • Add 3/4 cup of rice. Sauté, do not brown, to set the rice; about 2-3 minutes.
  • Add 1/4 cup of dry white wine (Chablis or Sancerre). Sauté for a few seconds.
  • Add 3/4 cup of water simmer over medium high heat being carefull not to scourch.
  • As rice absorbs water add another 1/4 cup of water.
  • Reduce heat to medium and let rice absorb the rest of water until almost dry. Test for ala-dente, if
    too hard add a little more water.
  • After about 12-15 minutes rice should be firm but tender (more on the tender side).
  • If satisfied with firm tenderness, remove from heat, cover with plastic wrap tightly and steam for
    3-4 minutes (very important).
  • Just before serving stir in 1/3 cup of grated reggionano cheese, add a heaping tbs. of truffle butter and equal amount of good olive oil.
  • Adjust with salt if necessary, warm again and serve hot at the last minute.
  • Thinly slice ends and small pieces of truffle into the risotto for extra flavor and mix ala-minute.
  • Upon serving, thinly slice a nice portion of truffles on risotto.
    Note: the rice should be hot enough to lightly cook truffles, so be sure to slice thin, they will cook from the residual heat. 
  • Drizzel BLiS “Elixer” Double Solera Vinegar over top for final garnish

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