Risotto À La Truffe Blanche* Recipe
White Truffle Risotto
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.
Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, bring the chicken or vegetable broth to a gentle simmer. Keep it warm over low heat.
- 2
Sauté Aromatics
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until they are translucent and fragrant, about 3-5 minutes.
- 3
Toast the Rice
Add the arborio rice to the skillet and toast for 2-3 minutes, stirring frequently until the rice is slightly translucent around the edges.
- 4
Deglaze with Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Once the rice is cooked, stir in the grated parmesan cheese, white truffle oil, and season with salt and black pepper to taste.
- 7
Serve
Plate the risotto and garnish with shaved white truffle and chopped fresh parsley before serving.
