Truffle Risotto Recipe

Name: Truffle Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 ounces olive oil; 1 cup minced onion; 1 clove garlic, minced; 2 cups Arborio rice; 1 cup white wine; 3 cups chicken stock; 1/2 cup grated Parmesan; 1/4 cup freshly chopped parsley leaves; 4 tablespoons butter; 2 ounces black truffles

Servings: persons

2 ounces olive oil
1 cup minced onion
1 clove garlic, minced
2 cups Arborio rice
1 cup white wine
3 cups chicken stock
1/2 cup grated Parmesan
1/4 cup freshly chopped parsley leaves
4 tablespoons butter
2 ounces black truffles

1
In a 4-quart saucepan, heat olive oil over a medium heat.
2
Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic.
3
Add rice and lightly toast in oil for 2 minutes stirring frequently.
4
Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed.
5
Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
6
Divide into 6 servings and top with shaved truffles.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces olive oil, 1 cup minced onion, 1 clove garlic, minced, 2 cups Arborio rice, and more.

Yes, 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.

Truffle Risotto

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