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Truffle Risotto

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45min

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4 servings

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Truffle Risotto is a luxurious Italian dish that combines creamy Arborio rice with the earthy, aromatic flavors of truffles. This indulgent recipe features slowly cooked rice infused with rich truffle oil and finished with Parmesan cheese for a velvety texture. Perfect for special occasions or when you want to impress your guests with a gourmet meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare broth

In a medium saucepan, heat the vegetable broth until simmering. Keep warm over low heat.

2
Prepare vegetables

Finely chop the shallots and mince the garlic cloves.

3
Sauté shallots and garlic

In a large, heavy-bottomed pan, heat olive oil over medium heat. Add chopped shallots and minced garlic, sauté until translucent.

4
Toast rice

Add Arborio rice to the pan. Stir to coat the rice with oil and toast for 1-2 minutes.

5
Add wine

Pour in the white wine and stir until it's mostly absorbed by the rice.

6
Begin adding broth

Add 1 cup of warm broth to the rice. Stir constantly until the liquid is mostly absorbed.

7
Continue adding broth

Repeat the process, adding broth 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more.

8
Cook rice

Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

9
Add butter and cheese

Remove from heat. Stir in butter and grated Parmesan cheese until melted and well combined.

10
Season

Add salt and black pepper to taste. Stir well.

11
Add truffle oil

Drizzle truffle oil over the risotto and gently stir to incorporate.

12
Prepare garnish

Finely chop the fresh parsley.

13
Serve

Divide the risotto among four plates. Garnish with chopped parsley and serve immediately.

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