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Truffle Risotto
45min
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
Prepare broth
In a medium saucepan, heat the vegetable broth until simmering. Keep warm over low heat.
Prepare vegetables
Finely chop the shallots and mince the garlic cloves.
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.
Toast rice
Add Arborio rice to the pan. Stir to coat the rice with oil and toast for 1-2 minutes.
Add wine
Pour in the white wine and stir until it's mostly absorbed by the rice.
Begin adding broth
Add 1 cup of warm broth to the rice. Stir constantly until the liquid is mostly absorbed.
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.
Cook rice
Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
Add butter and cheese
Remove from heat. Stir in butter and grated Parmesan cheese until melted and well combined.
Season
Add salt and black pepper to taste. Stir well.
Add truffle oil
Drizzle truffle oil over the risotto and gently stir to incorporate.
Prepare garnish
Finely chop the fresh parsley.
Serve
Divide the risotto among four plates. Garnish with chopped parsley and serve immediately.
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