Introduction to Truffle Risotto
Truffle risotto is a luxurious dish known for its creamy texture and rich flavors. Whether you are a novice or an experienced cook, mastering this recipe will surely impress anyone at the dinner table.
Few dishes capture comfort and luxury the way a creamy Truffle Risotto does. With its rich aroma, silky texture, and earthy depth, this Italian classic transforms simple rice into a gourmet masterpiece. Whether you’re hosting a dinner party or treating yourself to something indulgent, this dish promises to impress every palate.
🕒 Quick Overview
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Intermediate.
🧂 Ingredients
1 ½ cups Arborio rice (or Carnaroli for extra creaminess)
1 tablespoon unsalted butter
2 tablespoons olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
½ cup dry white wine
4 cups warm vegetable or chicken stock
½ cup freshly grated Parmesan cheese
2 tablespoons heavy cream (optional, for extra richness)
1–2 teaspoons truffle oil (white or black, to taste)
Freshly ground black pepper, to taste
Sea salt, to taste
Shaved fresh truffle or truffle flakes (optional, for garnish)
Fresh parsley or chives, finely chopped (for garnish)
👩🍳 Instructions
1. Warm the stock:
In a saucepan, bring your stock to a gentle simmer and keep it warm over low heat.
2. Sauté the aromatics:
In a large skillet or saucepan, heat olive oil and butter over medium heat. Add shallot and garlic, cooking until translucent and fragrant—about 2 minutes.
3. Toast the rice:
Stir in Arborio rice and cook for 1–2 minutes until the grains are glossy and slightly translucent around the edges.
4. Deglaze with wine:
Pour in white wine and stir until mostly absorbed. This adds depth and acidity to balance the richness.
5. Add stock gradually:
Add ½ cup of warm stock at a time, stirring constantly. Wait until each addition is nearly absorbed before adding more. Continue until the rice is creamy and al dente—about 18–20 minutes.
6. Finish the risotto:
Turn off the heat. Stir in Parmesan cheese, cream (if using), and truffle oil. Season with salt and black pepper.
7. Serve and garnish:
Spoon into warm bowls, top with shaved truffle and a sprinkle of fresh herbs, then serve immediately.
💡 Expert Tips
Use warm stock to keep cooking consistent and creamy.
Stir gently but often—this releases the rice’s natural starch for that signature risotto texture.
For extra flavor, add sautéed wild mushrooms or a drizzle of lemon juice before serving.
Avoid overusing truffle oil—its flavor is strong, so a little goes a long way.
🧀 Serving Ideas
Pair your truffle risotto with:
A crisp Chardonnay or Prosecco
Grilled asparagus or roasted vegetables
A simple arugula salad with lemon vinaigrette
🥗 Nutritional Estimate (per serving)
Calories: 420
Protein: 12 g
Fat: 18 g
Carbohydrates: 45 g
Final Thoughts
This Truffle Risotto isn’t just food—it’s an experience. Creamy, aromatic, and satisfying, it turns any meal into a fine-dining moment. Try it tonight, share your results, and let your kitchen fill with the luxurious scent of truffle magic. Buon appetito!