A rare culinary treasure is taking root in the heart of Napa Valley. In an extraordinary partnership between Boisset Collection and the American Truffle Company® (ATC), we are cultivating Périgord black truffles at Raymond Vineyards, blending centuries of Old World tradition with groundbreaking scientific expertise.
The Black Diamonds of Gastronomy
Long coveted as the “black diamonds” of gastronomy, Périgord black truffles are among the most exquisite and sought-after delicacies in the world. Now, for the first time, this prized ingredient—typically found in the forests of Europe—is being nurtured on the same land that produces our celebrated wines.
This visionary endeavor is led by Jean-Charles Boisset in collaboration with ATC’s Chief Truffle Officer, Robert Chang, and Chief Scientist, Professor Paul Thomas, pioneers in truffle cultivation who have perfected the intricate science required to bring these rare fungi to life outside their native habitat.
Much like wine, cultivating truffles demands patience, precision, and a deep connection to the land. ATC’s proprietary scientific approach ensures the highest quality DNA-confirmed truffle-inoculated trees, advanced orchard management techniques, and an exclusive network of Michelin-starred chefs eager to experience the first harvest.
At Raymond Vineyards, the art of fine wine and the magic of truffles converge. The future is rich with possibility—from luxurious wine and truffle pairings to intimate epicurean experiences and exclusive culinary events.
The journey has begun. Stay tuned as we unearth something truly extraordinary.
Wines That Elevate the Truffle Experience
Wild Mushroom Risotto with Périgord Truffle
A dish of comfort and refinement, wild mushroom risotto is rich, creamy, and deeply satisfying. On its own, it delights the senses—but with the addition of black truffles, it transforms into an extraordinary culinary indulgence.
Ingredients (Serves 4-6)
4 cups chicken or vegetable broth
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
½ cup dry white wine (such as Chardonnay)
8 ounces shiitake mushrooms, sliced
½ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper
½ cup finely grated Parmigiano-Reggiano, plus more for serving
2 tablespoons heavy cream (optional, for extra richness)
1 tablespoon finely chopped fresh thyme or parsley
1-2 ounces fresh Périgord black truffle, thinly shaved (optional, but highly recommended)
Instructions
- Warm the broth: In a small saucepan, heat the broth over low heat and keep warm.
- Sauté the aromatics: In a large saucepan or deep skillet, melt one tablespoon of butter with the olive oil over medium heat. Add the shallot and garlic and sauté until softened, for about 2 minutes.
- Toast the rice: Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently, until the grains turn slightly translucent around the edges.
- Deglaze with wine: Pour in the white wine and stir continuously until it has mostly evaporated, about 2 minutes.
- Cook the mushrooms: Add the mushrooms, salt, and pepper, stirring to coat. Allow them to soften slightly, about 2 minutes.
- Add the broth gradually: Ladle in about ½ cup of warm broth and stir until mostly absorbed. Continue adding broth ½ cup at a time, stirring frequently, until the rice is creamy and just tender, about 18-20 minutes.
Finish with cheese & herbs: Remove from heat and stir in the Parmesan, remaining butter, heavy cream (if using), and fresh thyme or parsley. Adjust seasoning to taste.
Elevate with Truffle: If using fresh Périgord black truffle, shave thin slices over the warm risotto just before serving. The gentle heat will enhance its intoxicating aroma.
Serve and Enjoy with Raymond Wines: Pair with our Barrel Fermented Chardonnay or Rutherford Cabernet Sauvignon for an unforgettable dining experience.