Truffle Risotto
Decadent and creamy, this truffle risotto brings elegance to your table with rich Parmigiano and aromatic truffle butter. A luxurious dish perfect for special dinners or indulgent nights in.
Ingredients
Main Ingredients
- 1½ cups Arborio or Carnaroli rice
- 5 cups warm chicken or vegetable stock
- 1 small shallot finely minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter divided
- ½ cup dry white wine
- ½ cup Parmigiano Reggiano finely grated
- 1 to 2 tablespoons truffle butter
- Salt to taste
- Fresh black pepper
Instructions
- Heat olive oil and 1 tablespoon butter in a pan over medium heat.
- Sauté shallot until soft and translucent.
- Stir in the rice and cook for 1–2 minutes until lightly toasted.
- Add white wine and stir until fully absorbed.
- Gradually add warm stock, one ladle at a time, stirring constantly until rice is tender.
- Stir in remaining butter, Parmigiano, and truffle butter. Season with salt and black pepper.
Notes
Calories: 560 kcal
Protein: 20g
Fat: 28g
Carbohydrates: 55g
Fiber: 2g
Sugar: 2g