Truffle Risotto Recipe
This luxurious Truffle Risotto is a creamy, flavorful Italian classic elevated with fragrant truffle oil and Parmesan cheese. Made with Arborio rice slowly cooked in warm vegetable broth and finished with fresh truffle shavings, this dish offers an indulgent and rich taste experience perfect for special occasions or cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Broth
- 4 cups vegetable broth (heated)
Risotto Base
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 1 cup Arborio rice
- 1/2 cup dry white wine
Finishing
- 1/4 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt and black pepper (to taste)
- Fresh truffle shavings or truffle cream (for garnish, optional)
Instructions
- Heat the broth: Begin by keeping the vegetable broth warm in a separate pot over low heat. This ensures it is ready for gradual addition to the risotto.
- Sauté the onion: In a large pan, heat the unsalted butter and olive oil over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 3-5 minutes, which builds the flavorful base for the risotto.
- Cook the rice: Add the Arborio rice to the pan with the onion and stir well to coat the grains with the butter and oil. Sauté the rice for about 2 minutes until it starts to turn slightly translucent around the edges.
- Add white wine: Pour in the dry white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice. This step adds depth and acidity to the dish.
- Add broth gradually: Begin adding the heated vegetable broth one ladle at a time, stirring frequently. Allow each ladleful of liquid to be mostly absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is creamy and cooked al dente.
- Finish the risotto: Remove the pan from heat. Stir in the grated Parmesan cheese and truffle oil to incorporate richness and the distinctive truffle aroma. Season with salt and freshly ground black pepper to taste.
- Serve: Serve the risotto immediately, garnished with fresh truffle shavings or a spoonful of truffle cream if desired, to enhance the luxurious flavor profile.
Notes
- Keep the broth hot to ensure even cooking and creamy texture.
- Stir the risotto often to release the rice’s starch and create creaminess.
- Use high-quality truffle oil and fresh Parmesan for the best flavor.
- Serve immediately as risotto thickens and loses creamy texture when left to sit.
- Optional garnishes like fresh truffle or truffle cream amplify the earthy, aromatic notes.
Keywords: truffle risotto, risotto recipe, vegetarian Italian dish, creamy risotto, Arborio rice, truffle oil recipe
Find it online: https://kitchenbyclara.com/truffle-risotto-recipe/
