Risotto with Truffle and Parmesan recipe

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Ingredients

1 quart chicken broth
1 tablespoon butter
1 tablespoon olive oil
½ onion, minced
1 ¼ cups Arborio rice
½ cup white wine
2 tablespoons butter
2 tablespoons white truffle oil
⅓ cup grated Parmesan cheese
1 teaspoon milk, or as needed
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Nutrition Info

498.1 calories
carbohydrate: 60.5 g
cholesterol: 33.8 mg
fat: 21.4 g
fiber: 1.1 g
protein: 8.6 g
saturatedFat: 8.1 g
servingSize: -
sodium: 1126.5 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat chicken broth in a stockpot over medium-low heat until warmed.

  2. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan, cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat, cook and stir rice mixture until fragrant, about 1 minute.

  3. Pour wine into rice mixture, cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.

  4. Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated, season with salt, pepper, and parsley.

Recipe Yield

4 servings

Recipe Note

I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)

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