I used to wait tables at a wonderful Italian restaurant in midtown Manhattan, and I always looked forward to truffle season. Our truffle supplier had long hair and a leather jacket and a briefcase that, from the way he was carrying it, looked like it held millions of dollars. It pretty much did. The chef would take him back to his office as if they were negotiating some secret elite deal. They pretty much were.
Mostly I looked forward to it because the chef would always put together a tasting menu of truffle specials, and we would get to try them. One year at our pre-shift meeting, he brought out a truffle and pear risotto, and my mind was blown; but he told me that truffle and pear was a classic combination, like tomato and basil. One taste and I immediately understood why. There’s something about the earthiness of the truffle and the subtle sweetness of the pear. It just works.
That said, I have since scoured the internet and pored over Italian cookbooks, and I’ve found only a smattering of recipes that call for both truffles and pears. Am I looking in the wrong places, or was Chef just way ahead of the curve? If any of you have ever come across this pairing, please let me know in the comments!
An important distinction of my version of this truffle dish is that it doesn’t have any actual truffles. Maybe one day I’ll be in a position to drop $400 for 2 ounces of fungi, but until then, a $15-$20 bottle of truffle oil is enough of a splurge. A little goes a long way, so one bottle will last you for months, maybe even a year. I like to keep it in the back of my pantry for special occasions. This recipe calls for truffle oil to taste, because it’s very subjective just how much is too much. Start with a drizzle, and you can always add more.
The pear doesn’t go in until the very end so it maintains a little freshness and doesn’t get cooked down into mush, but I still recommend a firm pear that will hold its shape against heat like an Anjou or a Bosc pear.
Now you’re probably thinking: “Thanks for the budget-friendly grocery list, Sarah, but I still have to make risotto. That sounds hard.” I assure you it’s not as hard as you think. Risotto is just a fancy one-pot meal. It’s not difficult, but it is hands-on. Make sure you’re in a distraction-free environment where you can stand at the stove for 35 minutes, but all you have to do while you’re there is pay attention. Your reward will be this creamy yet al dente, cozy but exciting, affordable yet luxe bowl of deliciousness.
EQUIPMENT: large pot or dutch oven, small saucepan, cutting board, knife, small pan, ladle
FEATURED IN: Episode 10: Pears
Truffle and Pear Risotto
Ingredients
- 2 tbsp + 1 tsp Butter (divided)
- 1 cup Arborio Rice
- 1/3 cup White Wine
- 3/4 cup Crimini Mushrooms, diced
- 1/3 cup Onion, diced
- 3 cups Broth or Stock (Vegetable or Chicken)
- 1 Anjou Pear (3/4 a cup diced and slices for garnish)
- Truffle Oil to taste
- Salt and Pepper to taste
- Parmesan Cheese to taste
Directions
- Step 1 Heat the broth to a simmer and keep it warm over low heat.
- Step 2 In a large pot or dutch oven, sauté the onion and mushrooms in 2 tbsp butter over medium heat for 3 to 5 minutes until tender and fragrant. Season with salt and pepper.
- Step 3 Add the rice and toss to coat each grain in the butter. Toast for 2-3 minutes.
- Step 4 Deglaze with the wine, and cook for about two minutes until the liquid is absorbed. Then add a ladle-full of broth/stock, and stir and simmer until, again, all the liquid is absorbed. Add the next ladle-full and repeat until the mixture is thick and creamy and the rice is tender but still al dente, about 30-35 minutes.
- Step 5 Turn the heat off, add the diced pear and a generous drizzle of truffle oil.
- Step 6 Make the truffled pear garnish. In a small saucepan, sauté the sliced pears in a tsp of butter for a few minutes until soft. Drizzle with truffle oil.
- Step 7 Serve the risotto in bowls, topped with parmesan cheese and a few slices of the truffled pear.
SUB LIST
| Crimini Mushrooms | Shiitake Mushrooms, Button Mushrooms |
| Anjou Pear | Bosc Pear |
