Recipe by blondie5for5
"I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)"
Watch video tips and tricks
1 1/4 cups
white truffle oil
grated Parmesan cheese
milk, or as needed
salt and ground black pepper to taste
chopped fresh parsley, or to taste
Excellent. Even Hubs, who is not a fan of either risotto or Parmesan scarfed this right up. Patience is key to a great risotto in my opinion. Low, slow cooking, adding the broth ladle by ladle, allows the beautiful Arborio rice to release all its starches and get all lovely and creamy. The wine, Parmesan, truffle oil and butter make this rich and intoxicatingly aromatic and decadently delicious. Not a grain of it was left.
This is a great recipe and I will definately make it again! I followed the recipe exactly - no deviations - & it turned out perfectly. It does take time and you must stay on top of the stirring so it won't often make the week night rotation for us, but it's an excellent choice for special occassions or a Sunday dinner.
Delicious - I love white truffle oil and was excited to try this recipe. I followed it exactly (except using vegetable broth instead of chix because that was all I had on hand - I just added a few cubes of chix bouillon) and we enjoyed this dish thoroughly. Risotto was a bit thick when I served, but it was my first time - next time I will remove from the heat when I ladle the last bit of broth and serve immediately.
Perfect recipe and have made it at least 5 times. I rarely have truffle oil, so substituted lemon juice, lemon zest and fresh parsley.
This was sinfully delicious, and reminded me of a risotto I enjoyed on my honeymoon in Venice. There's just nothing like a decadent, parmesan risotto! The aroma coming from the pan as it's cooking is irresistible, but going the "low and slow" route really pays off with this one. Thanks so much for sharing, every time I make this it's met with rave reviews!
The recipe is pretty much perfect!!! I actually forgot to put the tiny bit of milk in at the end, but it didn't matter to us. I also left out the truffle oil only because the BF doesn't like mushrooms. Other than that I followed it exactly. Here's my tips and tricks.
If you have white wine in the house, i'm sure any kind would do, but if you don't, you can buy white cooking wine at the grocery store. It's usually with the vinegars and marinades.
Don't boil the broth, get it hot, but don't let it boil.
Do ALL your prep first and have it within reach.. You really cannot leave the stove once you start.
Use a teflon pan and a wooden spoon. Nothing will stick that way, and the rice slides right off the spoon. The recipe says stir and STIR YOU WILL!!! It's pretty much constant...so be prepared for that.
I used exactly 3 cans of chicken broth.
Thank you so much for this recipe. My BF and I had sauted scallops and asparagus with it, and it was a special anniversary meal and we had a lot of fun making it together. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Risotto with Truffle and Parmesan
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 193
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