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!
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)