An opulent French masterpiece of golden butter, aged rice, and precious Périgord truffles combined skilfully into a unapologetically simple dish of gastronomic excess.
When French cuisine encounters nature’s most treasured booty, the outcome is Périgord Truffle Risotto—a culinary experience dripping with extravagance. Dubbed the “black diamond” of the culinary world, the Périgord truffle turns simple ingredients into aromatic harmony that defines French haute luxury.
Carefully selected by veteran truffle dogs in the valleys of Dordogne mist-shrouded, these fragile fungi release an aroma so alluring that shaving places a dish on a course towards the holy. The risotto is a tabula rasa—aged Carnaroli rice cooked in homemade chicken stock, infused with Normandy butter, and topped with Parmigiano-Reggiano.
At Maison Lameloise or Le Meurice, the dish is treated with dignity. The truffles are folded gently into risotto at the table, their aroma wafting through the air as the plate receives a finishing flourish of shaved truffle. The earthy brusqueness with each bite is rustic and regal.
It’s a celebratory dish of restraint and delicacy—luxury, not in quantity, but in delicacy of technique and purity of ingredient. A symphony of taste and texture, the Périgord Truffle Risotto whispers sweetness in every creamy, scented morsel.
