adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Risotto with Truffle and Parmesan
Risotto with Truffle and Parmesan
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Decadent truffle risotto infused with white wine, chicken broth, truffle oil, and Parmesan.
Ingredients:
  • 1 quart chicken broth
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 0.5 medium onion, minced
  • 1.25 cups Arborio rice
  • 0.5 cup white wine
  • 0.25 cup hot water, or as needed
  • 0.33333334326744 cup grated Parmesan cheese
  • 2 tablespoons white truffle oil
  • 1 teaspoon milk, or as needed
  • 2 tablespoons chopped fresh parsley, or to taste
  • salt and ground black pepper to taste
Instructions:
  • Warm chicken broth in a stockpot over medium-low heat for 3 to 5 minutes.
  • In a large, heavy-bottomed pan, melt 1 tablespoon of butter with olive oil until sizzling. Add onion and sauté until transparent, for about 2 minutes. Coat rice with the mixture, then cook until aromatic while stirring constantly, for about 1 minute.
  • Add the wine to the rice and cook until absorbed, approximately 5 minutes. Pour in one ladle of hot broth and stir continuously until absorbed. Repeat this step with one ladle of broth at a time until the rice is al dente, about 20 to 30 minutes. If the broth runs out before the rice is done, switch to hot water to finish cooking.
  • Incorporate Parmesan, the rest of the butter, truffle oil, and milk until fully blended. Season with parsley, salt, and pepper. Serve promptly.

Similar Recipes