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Risotto with Truffle and Parmesan

Risotto with Truffle and Parmesan


"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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50 m servings 499 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1224 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


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

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Read all reviews 29
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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 lad...

Truffles, Parmesan, risotto...what can be wrong? Answer, nothing! This was awesome! Thanks for the recipe!

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 coo...

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 stirrin...

This was amazing. The truffle oil makes it and my hubs (who hates mushrooms) loved it. I did the exact recipe except I added minced garlic when incorporating the chicken broth to the mixture and...

This is my go-to recipe for risotto. I've tried a few adaptions, and they were all excellent. The favorite variation used seafood stock, half of the onion called for in original recipe, and one ...

My Husband LOVED this, and he hates rice. The only change I made was to sauté some mushrooms before hand, and added them in with the cheese.

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!

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...

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