Truffle Risotto Recipe
Indulge in our creamy Truffle Risotto, a luxurious dish featuring Arborio rice slowly cooked to perfection, enveloped in a rich blend of savory truffle oil and Parmesan cheese. Each spoonful bursts with earthy flavors and a silky texture, finished with a sprinkle of fresh herbs for an elevated touch. Perfectly comforting yet sophisticated, this risotto is a delightful experience for any truffle lover.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat and keep it warm. Do not let it boil.
Sauté the Aromatics
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shallots and garlic, and sauté until the shallots are translucent, about 2-3 minutes.
Toast the Rice
Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently until the rice is lightly translucent.
Deglaze with Wine
Pour in the white wine and cook until it is mostly absorbed by the rice, stirring constantly.
Add Broth Gradually
Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
Finish the Risotto
Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, and white truffle oil. Season with salt and black pepper to taste.
Serve
If using fresh truffles, shave them over the risotto before serving. Garnish with chopped parsley and serve immediately.
