Risotto with Truffle and Parmesan

Risotto with Truffle and Parmesan

14
blondie5for5 1

"I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)"

Ingredients

50 m servings 499 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1224 mg
  • 49%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat chicken broth in a stockpot over medium-low heat until warmed.
  2. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
  3. Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
  4. Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

Footnotes

  • Cook's Note:
  • If you run out of stock and the rice is not done, finish cooking with hot water.
  • profile image

Your rating

Cancel
Submit

Reviews

14
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Excellent. Even Hubs, who is not a fan of either risotto or Parmesan scarfed this right up. Patience is key to a great risotto in my opinion. Low, slow cooking, adding the broth ladle by lad...

Truffles, Parmesan, risotto...what can be wrong? Answer, nothing! This was awesome! Thanks for the recipe!

This is a great recipe and I will definately make it again! I followed the recipe exactly - no deviations - & it turned out perfectly. It does take time and you must stay on top of the stirrin...

This was sinfully delicious, and reminded me of a risotto I enjoyed on my honeymoon in Venice. There's just nothing like a decadent, parmesan risotto! The aroma coming from the pan as it's coo...

This is my go-to recipe for risotto. I've tried a few adaptions, and they were all excellent. The favorite variation used seafood stock, half of the onion called for in original recipe, and one ...

My Husband LOVED this, and he hates rice. The only change I made was to sauté some mushrooms before hand, and added them in with the cheese.

I had never made risotto before and I wanted to find a good basic recipe. Although time consuming, as I expected it to be, this is so good and creamy and exactly what I was looking for! I left...

What an amazing recipe! The white truffle oil makes the recipe. Did not need to change a thing perfect!

I also did exactly as the receipe called for, except I used rice instead of risotto. Still delicious! Still tender! Still a keeper! Loved it!