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Delicious Truffle Risotto


It is so delicious, creamy and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort.
(more...)

It is so delicious, creamy and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort....

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Cook time30 minYield4 serving


Ingredients

  • 1 quart chicken broth
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ onion, minced
  • 1 ¼ cups Arborio rice
  • ½ cup white wine
  • 2 tablespoons butter
  • 2 tablespoons white truffle oil
  • ⅓ cup grated Parmesan cheese
  • 1 teaspoon milk, or as needed
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, or to taste

Cooking guidelines

Heat chicken broth in a stockpot over medium-low heat until warmed.

Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.

Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.

Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.


  • Chef: Adela
  • Published:

Category: Lunch

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