Risotto with Truffle and Parmesan
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Risotto with Truffle and Parmesan

1. Chicken broth - 1 quart
2. Butter, divided - 3 tablespoons
3. Olive oil - 1 tablespoon
4. Onion, minced - ½ medium
5. Arborio rice - 1 ¼ cups
6. White wine - ½ cup
7. Hot water, or as needed (Optional) - ¼ cup
8. Grated Parmesan cheese - ⅓ cup
9. White truffle oil - 2 tablespoons
10. Milk, or as needed - 1 teaspoon
11. Chopped fresh parsley, or to taste - 2 tablespoons
12. Salt and ground black pepper to taste - 2 tablespoons

How to cook deliciously - Risotto with Truffle and Parmesan

1. Stage

Heat chicken broth in a stockpot over medium-low heat until warmed, 3 to 5 minutes.

2. Stage

Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.

3. Stage

Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add one ladle hot broth and cook, stirring constantly, until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. If you run out of broth before rice is cooked, finish cooking with hot water.

4. Stage

Stir in Parmesan, remaining 2 tablespoons butter, truffle oil, and milk until fully incorporated, then season with parsley, salt, and pepper. Serve immediately.