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.
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!
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.
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.
What an amazing recipe! The white truffle oil makes the recipe. Did not need to change a thing perfect!
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!
Perfect recipe and have made it at least 5 times. I rarely have truffle oil, so substituted lemon juice, lemon zest and fresh parsley.
* 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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Bacon’s the star of the show in this simple risotto recipe.
Make a creamy risotto with naturally sweet butternut squash.
A delicious eggplant casserole with way fewer calories than most.