Paired Recipes: Valentine’s Day Black Truffle Risotto with Castello delle Regine Sparkling Rosé

Paired Recipes: Valentine’s Day Black Truffle Risotto with Castello delle Regine Sparkling Rosé 1080 1080 Wine4Food

Does your Valentine make you feel all bubbly inside? When love is in the air, there’s nothing like a sparkling rosé to set the table for a romantic evening, and the Castello Delle Regine is our absolute favorite.

Our Paired Recipe today is an earthy and delectable risotto. While many may view risotto as an ambitious dish, our recipe is one of the most simple (and delicious) that we’ve come across. The addition of porcini mushroom and black truffle elevate the level of umami flavor to new heights, which allows the sparkling Castello Delle Regine rosé to cleanse your palate with an effervescent and fruity flavor profile. Find the full recipe below…and Happy Valentine’s Day!

Black Truffle Risotto Valentine’s Day Recipe

by Allison Robicelli

While it takes a good amount of time standing at the stove, risotto is most always worth the effort. The additions of dry white Burgundy wine, sharp Pecorino Romano cheese, and aromatic black truffle mushrooms could convince you to make the effort more often.


  • 6 cups chicken stock
  • 4 tablespoons olive oil
  • ½ cup dried porcini mushrooms
  • 1 cup hot water
  • 2 teaspoons fresh thyme
  • 1 teaspoon red chili flake
  • 1 teaspoon anchovy paste
  • 2 shallots (minced)
  • 1 ½ cup arborio rice
  • ½ c white Burgundy, or other white wine of your choice.
  • ½ cups grated Pecorino Romano cheese
  • 3 tablespoons black truffle butter
  • 1 small black truffle
  • Salt and pepper


Place the porcini mushrooms in a bowl with the hot water, cover with plastic wrap, and allow to stand for 15 minutes to reconstitute. Pour the chicken stock into a large saucepan and bring to a simmer.

Add olive oil to a large skillet over medium heat, then add shallots and cook until translucent. Drain the mushrooms well and add to the skillet along with the red chili flake, anchovy paste, and thyme. Saute until fragrant.

Add rice and cook while stirring to gently for 2 minutes to gently toast. Add the wine and continue stirring. Once all the wine has been absorbed by the rice, add chicken stock 1 cup at a time, stirring continuously. Once absorbed repeat the process five more times until all the chicken stock is used.

Remove from heat. Stir in truffle butter and ⅔ of the cheese, then taste and season with salt and pepper. Divide between four plates and top with the remainder of the cheese and freshly shaved black truffle. Serve immediately.

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Carole Mac Editorial Director & Executive Producer/Video Host

With over 15 years experience in the food industry, Carole Mac is a journalist, creator, producer, and host. Her background includes an International MBA, marketing for Nike, creating/selling a culinary event company, columnist, and Editorial Director of the James Beard award-winning Rosengarten Report. Her food film short Oh My Rødgrød! was selected to appear in the New York City, Chicago, and Devour Food Film Festivals, and her children’s book The Gift of the Ladybug is an Amazon bestseller. To join her behind-the-scenes culinary adventures, follow her on Instagram @Carole.Mac.