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Creamy Truffle Risotto with Parmesan

creamy truffle risotto with parmesan - featured image
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A rich and elegant risotto infused with earthy truffle oil and freshly grated Parmesan, perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 3 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (120ml) dry white wine
  • 5 cups (1.2 liters) vegetable or chicken broth, kept warm
  • 1 cup (100g) freshly grated Parmesan cheese
  • 1–2 tsp truffle oil
  • 2 tbsp fresh parsley, chopped (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the broth in a saucepan and keep it at a gentle simmer on low heat (about 10 minutes).
  2. In a heavy-bottomed pan, heat olive oil and 1 tablespoon of butter over medium heat. Add finely chopped shallots and sauté for 2-3 minutes until translucent but not browned. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Add the Arborio rice to the pan and stir to coat every grain with the oil-butter mixture. Toast for about 2 minutes until the edges become translucent but the center remains opaque.
  4. Pour in the white wine and stir continuously until it’s mostly absorbed.
  5. Using a ladle, add about ½ cup (120ml) of the warm broth to the rice. Stir gently but constantly, allowing rice to absorb the liquid before adding more. Repeat this process, ladle by ladle, for about 18-20 minutes until the rice is tender yet slightly al dente and the mixture creamy.
  6. Remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the freshly grated Parmesan cheese until melted and silky. Season with salt and freshly ground black pepper to taste.
  7. Add 1-2 teaspoons of truffle oil, folding it gently into the risotto. Adjust according to preference.
  8. Sprinkle chopped fresh parsley on top for color and freshness. Serve immediately while warm and creamy.

Notes

Keep broth warm to prevent shocking the rice. Stir gently but often to release starch without mashing grains. Use freshly grated Parmesan for best texture and flavor. Add truffle oil sparingly as it is potent. If risotto is too thick, stir in a splash of warm broth or water before serving. Leftovers can be refrigerated for up to 2 days and reheated gently on the stove with added broth.

Nutrition

Keywords: risotto, truffle risotto, creamy risotto, Parmesan risotto, elegant dinner, easy risotto recipe, Arborio rice, truffle oil, Italian cuisine

Find it online: https://emmayum.com/creamy-truffle-risotto-with-parmesan-easy-recipe-for-elegant-dining/