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Risotto with Truffle and Parmesan

4

50 min

Risotto with Truffle and Parmesan

Risotto with Truffle and Parmesan Photo 1

Category

Rice Recipes

Time

50 min

Serving

4 persons

Calories

498

Rating

4.00★ (70)

Cuisine

Author: Victoria Buriak
I created this truffle risotto recipe because there's nothing quite like creamy, savory rice. It's so delicious and filling, it's almost a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it's definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible; otherwise, it can get very pasty.

Ingredients

  • quart chicken broth: 1 piece
  • butter: 3 Tbsp (divided)
  • olive oil: 1 Tbsp
  • medium onion: 0.5 piece (minced)
  • ¼ cups Arborio rice: 1 piece
  • white wine: 0.5 cup
  • hot water: 0.25 cup (or as needed, optional)
  • Parmesan cheese: 0.33333 cup (grated)
  • white truffle oil: 2 Tbsp
  • milk: 1 tsp (or as needed)
  • fresh parsley: 2 Tbsp (to taste, chopped)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Risotto with Truffle and Parmesan Photo 21
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  1. Heat chicken broth in a stockpot over medium-low heat until warmed, 3 to 5 minutes.
    Risotto with Truffle and Parmesan Photo 2
  2. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.
    Risotto with Truffle and Parmesan Photo 3
  3. Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add one ladle hot broth and cook, stirring constantly, until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. If you run out of broth before rice is cooked, finish cooking with hot water.
    Risotto with Truffle and Parmesan Photo 4
  4. Stir in Parmesan, remaining 2 tablespoons butter, truffle oil, and milk until fully incorporated, then season with parsley, salt, and pepper. Serve immediately.
    Risotto with Truffle and Parmesan Photo 5

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