Risotto with Truffle and Parmesan

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!)

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 498 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon butter
• 1 tablespoon olive oil
• ⅓ cup grated Parmesan cheese
• salt and ground black pepper to taste
• ½ cup white wine
• 1 quart chicken broth
• ½ onion, minced
• 1 ¼ cups Arborio rice
• 2 tablespoons chopped fresh parsley, or to taste
• 2 tablespoons white truffle oil
• 1 teaspoon milk, or as needed

Recipe Instructions

Step 1

Heat chicken broth in a stockpot over medium-low heat until warmed.

Step 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.

Step 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.

Step 4

Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.