Ingredients
Method
- Prepare the Broth: In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
- Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes.
- Cook the Rice: Stir in the Arborio rice and toast for 1-2 minutes. Pour in the white wine and cook until absorbed.
- Add Broth Gradually: Begin adding the warm broth, one ladle at a time. Stir frequently and let the liquid absorb before adding more. Continue for about 18-20 minutes until the rice is creamy and al dente.
- Incorporate Cheese and Truffles: Remove from heat and stir in the diced Taleggio cheese until melted. Add the truffle oil and season with salt and pepper.
- Serve: Spoon the risotto into bowls, garnish with fresh parsley and grated Parmesan cheese.
Notes
For the best flavor, use high-quality truffle oil. This will infuse your risotto with an authentic earthy truffle aroma. Taleggio cheese offers a creamy and slightly tangy flavor that complements the truffles beautifully. If unavailable, substitute with another soft, creamy cheese like Brie. You can also add fresh truffle slices for a more luxurious finish. Serve this risotto as a main dish, or pair it with a simple side salad and a glass of white wine.