Fontina & Black Truffle Risotto Recipe
Indulge in our creamy Fontina & Black Truffle Risotto, where al dente Arborio rice meets the rich, earthy essence of black truffles. This luxurious dish is delicately infused with the nutty goodness of Fontina cheese, creating a velvety texture that melts in your mouth. Finished with a sprinkle of fresh herbs for a touch of brightness, each bite promises an unforgettable culinary experience that transports you to the heart of Italy.
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
- 1
Prepare the Broth
In a saucepan, warm the vegetable broth over low heat and keep it simmering.
- 2
Sauté Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- 3
- 4
Add Broth Gradually
Begin adding the warm vegetable broth to the rice one ladle at a time. Stir continuously and wait for the liquid to be mostly absorbed before adding the next ladle. Repeat this process for about 18-20 minutes, or until the rice is al dente and creamy.
- 5
Incorporate Cheeses
Once the rice is cooked, reduce heat to low and stir in the remaining butter, grated Fontina cheese, and grated Parmesan cheese. Mix well until the cheeses are melted and creamy.
- 6
Finish with Truffle Oil
Drizzle the black truffle oil over the risotto and season with salt and black pepper to taste. Stir gently to combine.
- 7
Garnish and Serve
Remove from heat and garnish with chopped fresh parsley. Serve immediately for the best texture and flavor.
