Risotto with Truffle and Parmesan

Risotto with Truffle and Parmesan

9 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
blondie5for5
Recipe by  blondie5for5

“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!)”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (9)

Rate This Recipe
naples34102
7

naples34102

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 ladle, allows the beautiful Arborio rice to release all its starches and get all lovely and creamy. The wine, Parmesan, truffle oil and butter make this rich and intoxicatingly aromatic and decadently delicious. Not a grain of it was left.

GRANDMADEB
3

GRANDMADEB

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 stirring so it won't often make the week night rotation for us, but it's an excellent choice for special occassions or a Sunday dinner.

eileen
1

eileen

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 cooking is irresistible, but going the "low and slow" route really pays off with this one. My only change for next time would be cutting the truffle oil in half, I thought it was too strong and would've preferred to taste all the ingredients equally. Thanks so much for sharing, every time I make this it's met with rave reviews!

More Reviews

Similar Recipes

Barley Mushroom Risotto
(45)

Barley Mushroom Risotto

Broccoli Risotto with Cream and Lemon
(30)

Broccoli Risotto with Cream and Lemon

Slow Cooker Risotto
(28)

Slow Cooker Risotto

Microwave Risotto
(16)

Microwave Risotto

Chef John's Baked Mushroom Risotto
(16)

Chef John's Baked Mushroom Risotto

Barley Risotto Primavera
(12)

Barley Risotto Primavera

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Baked Mushroom Risotto

>

next recipe:

Barley Mushroom Risotto