Parmesan risotto with truffle oil

    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!

    1 person 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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