Risotto with Truffle and Parmesan Recipe - Allrecipes.com
Risotto with Truffle and Parmesan Recipe
  • READY IN 50 mins

Risotto with Truffle and Parmesan

Recipe by  

"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!)"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Heat chicken broth in a stockpot over medium-low heat until warmed.
  2. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
  3. Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
  4. Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins

Footnotes

  • Cook's Note:
  • If you run out of stock and the rice is not done, finish cooking with hot water.
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Reviews More Reviews

Aug 15, 2013

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.

 
Jun 20, 2013

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.

 

10 Ratings

Jan 26, 2014

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. My only change for next time would be cutting the truffle oil in half, I thought it was too strong and would've preferred to taste all the ingredients equally. Thanks so much for sharing, every time I make this it's met with rave reviews!

 
Apr 14, 2013

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.

 
Mar 01, 2014

I had never made risotto before and I wanted to find a good basic recipe. Although time consuming, as I expected it to be, this is so good and creamy and exactly what I was looking for! I left the truffle out because I didn't have any and the first time I made it I added a bit of extra cheese. My husband thought it was way too rich so when I made it the second time I used the exact amount of cheese the recipe called and it was much better.

 
Feb 15, 2014

What an amazing recipe! The white truffle oil makes the recipe. Did not need to change a thing perfect!

 
Dec 25, 2013

I also did exactly as the receipe called for, except I used rice instead of risotto. Still delicious! Still tender! Still a keeper! Loved it!

 
Nov 14, 2013

Perfect recipe and have made it at least 5 times. I rarely have truffle oil, so substituted lemon juice, lemon zest and fresh parsley.

 

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Nutrition

  • Calories
  • 499 kcal
  • 25%
  • Carbohydrates
  • 60.6 g
  • 20%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 1224 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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