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Risotto with Truffle and Parmesan

Risotto with Truffle and Parmesan

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
blondie5for5

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!)

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Nutrition

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  • 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

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.
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Reviews

naples34102
8

naples34102

8/15/2013

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

6/20/2013

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.

Elizabeth
1

Elizabeth

8/21/2014

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

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