I created this truffle risotto recipe because there's nothing quite like creamy, savory rice. It's so delicious and filling, it's almost a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it's definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible; otherwise, it can get very pasty.
Ingredients
- quart chicken broth: 1 piece
- butter: 3 Tbsp (divided)
- olive oil: 1 Tbsp
- medium onion: 0.5 piece (minced)
- ¼ cups Arborio rice: 1 piece
- white wine: 0.5 cup
- hot water: 0.25 cup (or as needed, optional)
- Parmesan cheese: 0.33333 cup (grated)
- white truffle oil: 2 Tbsp
- milk: 1 tsp (or as needed)
- fresh parsley: 2 Tbsp (to taste, chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat chicken broth in a stockpot over medium-low heat until warmed, 3 to 5 minutes.
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Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.
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Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add one ladle hot broth and cook, stirring constantly, until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. If you run out of broth before rice is cooked, finish cooking with hot water.
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Stir in Parmesan, remaining 2 tablespoons butter, truffle oil, and milk until fully incorporated, then season with parsley, salt, and pepper. Serve immediately.
