Risotto with Truffle and Parmesan

Delicious truffle risotto dish made with creamy Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 498 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 quart chicken broth
• 3 tablespoons butter, divided
• 2 tablespoons chopped fresh parsley, or to taste
• 2 tablespoons white truffle oil
• 1 teaspoon milk, or as needed
• 0.5 cup white wine
• 1.25 cups Arborio rice
• 0.33333334326744 cup grated Parmesan cheese
• 0.25 cup hot water, or as needed
• 0.5 medium onion, minced

Recipe Instructions

Step 1

Heat chicken broth in a stockpot over medium-low heat until warmed, 3 to 5 minutes.

Step 2

Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.

Step 3

Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add one ladle hot broth and cook, stirring constantly, until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. If you run out of broth before rice is cooked, finish cooking with hot water.

Step 4

Stir in Parmesan, remaining 2 tablespoons butter, truffle oil, and milk until fully incorporated, then season with parsley, salt, and pepper. Serve immediately.