"Wild" Truffled Risotto Recipe

Name: "Wild" Truffled Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup rinsed and drained wild rice; 2 1/2 cups water; 3 cups warm chicken broth; 3 tablespoons butter; 2 cloves minced garlic; 1 cup arborio rice; 1/2 cup dry white wine; 1/2 cup half and half; 1 teaspoon minced summer savory (or as Hana Cooks from Whole Foods Market Cooking suggests 3/4 tsp fresh thyme); 3 tablespoons minced fresh flat leaf parsley; 3/4 cup finely grated Parmesan cheese; 1 to 2 tablespoons white truffle oil; Salt and pepper to taste

Servings: persons

3/4 cup rinsed and drained wild rice
2 1/2 cups water
3 cups warm chicken broth
3 tablespoons butter
2 cloves minced garlic
1 cup arborio rice
1/2 cup dry white wine
1/2 cup half and half
1 teaspoon minced summer savory (or as Hana Cooks from Whole Foods Market Cooking suggests 3/4 tsp fresh thyme)
3 tablespoons minced fresh flat leaf parsley
3/4 cup finely grated Parmesan cheese
1 to 2 tablespoons white truffle oil
Salt and pepper to taste

1
In a small sauce pan, bring the water to the boil, stir in the wild rice and simmer for 35 to 40 minutes. Drain and set aside.
2
In another pan, bring the chicken broth up to a simmer and keep warm.
3
Melt the butter in about a 4 quart sauce pan or pot and gently saute the garlic for about a minute or until fragrant. Add the arborio rice and stir until all the grains are completely coated with the butter. Add the wine and over medium heat and while stirring pretty constantly, cook until the wine is almost evaporated.
4
Start adding the chicken broth, a ladle at a time, stirring all the while. As the broth is absorbed in the rice, keep adding a little more broth until you've used it all. This should take 20 to 30 minutes.
5
Add the half and half and continue stirring another few minutes until everything becomes nice and creamy. Stir in the wild rice, savory or thyme and parsley and then off the heat, stir in the Parmesan and one tablespoon of the truffle oil. If you like, add another tablespoon of truffle oil, season with a bit of salt and pepper and serve immediately.

1011

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3/4 cup rinsed and drained wild rice, 2 1/2 cups water, 3 cups warm chicken broth, 3 tablespoons butter, and more.

Yes, "Wild" Truffled Risotto falls under the Soups & Stews 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.

That's it — enjoy your meal!

"Wild" Truffled Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions