About this recipe: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!
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
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Method Prep:20min › Cook:30min › Ready in:50min
Heat chicken stock in a large pot over medium-low heat until warm.
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.
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.
Mix 2 tablespoons butter, truffle oil, Parmesan cheese and milk into risotto until fully incorporated; season with salt, pepper and parsley.