Truffle Risotto Recipe
Creamy risotto with truffle oil and parmesan.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat until warm. Keep it warm on low heat as you'll be adding it to the risotto later.
- 2
Sauté Aromatics
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until translucent.
- 3
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking the Risotto
- 4
Toast the Rice
Add the Arborio rice to the skillet and toast it for about 2-3 minutes, stirring frequently until the rice is slightly translucent around the edges.
- 5
Add White Wine
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
- 6
Incorporate Broth
Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Finishing Touches
- 7
Add Cheese and Truffle Oil
Once the rice is cooked, remove it from the heat. Stir in the remaining butter, grated Parmesan cheese, and truffle oil. Mix well until creamy.
- 8
Season and Serve
Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.
