Rosemary Truffle Risotto – a delicious recipe with chicken stock, butter, shallots, garlic, arborio rice, fresh rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring stock to simmer in large saucepan. Reduce heat to low and cover to keep warm. Melt 3 tbl butter in heavy large saucepan over medium high heat. Add shallots and garlic and saute until translucent, about 2 minutes. Reduce heat to medium. Add rice and rosemary; stir 1 minute. Add wine and simmer until wine is absorbed, about 2 minutes. Add 1/2 cup stock; simmer until absorbed; stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is just tender,; about 25 minutes. Stir in remaining 1 tbl butter. Mix in cheese and truffles. Season to taste with salt and pepper. Drizzle with truffle oil, if desired, and serve immediately.
1780
kcal
Calories
101
g
Fat
91
g
Carbs
128
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 10 ingredients. The key ingredients include: 6 cups chicken stock, 4 tbs butter, 2 large shallots minced, 3 garlic cloves, minced, and more.
Yes, Rosemary 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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