Jul 14 2026
Restaurants›Lazy Betty›Spanish Winter Truffle Risotto Recipe

Spanish Winter Truffle Risotto Recipe

Inspired by Lazy Betty
Time40m
Serves4

Make Spanish Winter Truffle Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

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

Vegetables

Dairy

Seasoning

Method

Preparation

  1. 1

    Prepare the Broth

    In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.

  2. 2

    Sauté the Vegetables

    In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft, about 3-4 minutes.

Cooking the Risotto

  1. 3

    Add the Arborio Rice

    Add the Arborio rice to the skillet with the vegetables, stirring to coat the rice with the butter and toasting it lightly for about 2 minutes.

  2. 4

    Add the Broth Gradually

    Begin adding the warm broth to the rice one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Finishing Touches

  1. 5

    Incorporate Cheese and Seasoning

    Once the risotto is cooked, remove it from the heat. Stir in the grated Parmesan cheese, truffle oil, salt, and pepper. Mix well until creamy.

  2. 6

    Serve

    Plate the risotto and garnish with chopped fresh parsley and truffle shavings. Drizzle with additional truffle oil if desired.

More from Lazy Betty