White Truffle & Parmesan Risotto
Indulge in the luxurious flavors of White Truffle & Parmesan Risotto, a creamy dish that elevates any meal into a gourmet experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup grated Parmesan cheese
- 2 tsp truffle oil
- 4 cups low-sodium vegetable broth (warm)
- 2 tbsp butter
- 1/2 tsp black pepper (freshly ground)
- 1/4 cup fresh parsley (chopped)
Instructions
- In a heavy-bottomed pan, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
- Add minced garlic and Arborio rice; cook for about 2 minutes until toasted.
- Pour in the white wine and stir until mostly evaporated (3–4 minutes).
- Gradually add warm vegetable broth one cup at a time, stirring continuously until absorbed (about 20 minutes).
- Once the rice is al dente, remove from heat and stir in grated Parmesan and truffle oil.
- Serve garnished with parsley and cracked black pepper.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
Keywords: Substitute truffle oil with garlic-infused olive oil for a different flavor profile. For added texture, consider incorporating sautéed mushrooms or spinach. Leftover risotto can be stored in an airtight container for up to three days; reheat gently with a splash of broth.