Double truffle risotto – a delicious recipe with arborio rice, chicken stock, Parmesan cheese, yellow onion, garlic, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large sauce pan over medium heat, melt together the butter and olive oil.
2
Add the onion and minced garlic then saute until the onion becomes soft and slightly translucent
3
Add the rice and stir until the rice becomes completely coated and starts to turn opaque.
4
Add the white wine and continue to stir until the wine has completely evaporated ensuring to scrape any brown bits from the bottom of the pan.
5
Stir in the chicken stock in 1 cup at a time, ensue that the sock has been completely absorbed by the rice prior to adding the next cup.
6
Repeat until all 6 cups have been incorporated, and the rice is al dente.
7
turn the heat to low and stir in the truffle butter, continue to stir until the butter has melted an completely incorporated.
8
Stir in the Parmesan cheese, heavy cream, & truffle oil
9
Add salt and pepper to taste
10
Serve and enjoy!
1275
kcal
Calories
59
g
Fat
59
g
Carbs
122
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/2 cup arborio rice, 6 cup chicken stock, 1/2 cup grated Parmesan cheese, 1 yellow onion (diced), and more.
Yes, Double truffle risotto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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