Parmesan Truffle Risotto
This Parmesan Truffle Risotto is a creamy, rich Italian dish featuring Arborio rice, fragrant truffle oil, and freshly grated Parmesan cheese. The luxurious texture of the risotto, paired with the earthy flavor of truffles, creates a dish that’s perfect for both casual weeknight meals and elegant special occasions. It’s simple to prepare, yet packs an impressive flavor that will delight anyone who tastes it.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh truffle shavings for garnish optional
- Chopped parsley for garnish optional
Instructions
- Prepare the Broth: In a saucepan, keep the broth warm over low heat.
- Sauté Aromatics: In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and translucent, about 3 minutes.
- Toast the Rice: Add the Arborio rice to the pan and stir for about 2 minutes until the rice is slightly translucent.
- Deglaze: Pour in the white wine, stirring constantly until it’s mostly absorbed by the rice.
- Add Broth Gradually: Begin adding the warm broth one ladle at a time. Stir frequently, allowing the rice to absorb most of the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Finish with Cheese and Truffle Oil: Remove the pan from heat, then stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste.
- Serve: Spoon the risotto into bowls, and garnish with fresh truffle shavings and chopped parsley if desired.
Notes
For the best flavor, use a high-quality truffle oil. If you can find fresh truffle shavings, they make an excellent garnish. Vegetable or chicken broth can be used interchangeably, depending on your preference or dietary restrictions. Add sautéed mushrooms or a drizzle of balsamic glaze for an added layer of flavor.