Parmesan risotto with truffle oil

    50 min

    Arborio rice is simmered in white wine and chicken stock and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto. I created this recipe because there is nothing quite like creamy, savoury rice. It is so delicious and filling, it can be a meal in itself!

    21 people made this

    Serves: 4 

    • 1L chicken stock
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1/2 onion, minced
    • 285g Arborio or risotto rice
    • 120ml white wine
    • 2 tablespoons butter
    • 2 tablespoons truffle oil
    • 25g grated Parmesan cheese
    • 1 teaspoon milk, or as needed
    • salt and ground black pepper to taste
    • 2 tablespoons chopped fresh parsley, or to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat chicken stock in a large pot over medium-low heat until warm.
    2. Heat 1 tablespoon butter and olive oil in a large, heavy-based pot; cook and stir onion in the melted butter-oil mixture until softened, 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 one ladle of hot chicken stock to rice mixture, stirring constantly, until liquid is absorbed. Continue adding 1 ladle of stock 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.

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    Reviews in English (37)


    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.  -  14 Aug 2013  (Review from Allrecipes US | Canada)


    Truffles, Parmesan, risotto...what can be wrong? Answer, nothing! This was awesome! Thanks for the recipe!  -  21 Aug 2014  (Review from Allrecipes US | Canada)


    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!  -  25 Oct 2013  (Review from Allrecipes US | Canada)