| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 servings |
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
Instructions
- In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
- Divide into 6 servings and top with shaved truffles.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 553 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 32 mg |
| Sodium | 352 mg |
| Serving Size | 1 of 6 servings |
| Calories | 553 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 32 mg |
| Sodium | 352 mg |
Reviews
Had a jar of truffles that I needed to use. Good basic risotto. Used 6 C broth, for looser risotto, used shallots instead of onions. Would make again. LIke other reviewers mentioned use hot/warm broth added to rice. This is a basic risotto recipe. Served with Eggplant Caprese with Grilled Tomato and Basil Vinaigrette. Perfect side dish.
This dish is amazing but he leaves out a lot of key instructions. You should add HOT chicken stock one ladle at a time. Then at the end add fine grated parmesan mixed in. He should also specify that the onion needs to be SHALLOTS. I used truffle oil bc it’s cheaper
This was amazing. So smooth and silky. The truffles really added to the flavor and it was so easy to make. I love reggiano parmigiano so I added a cup at the end.
This is wonderful!! I drizzled white truffle oil on top to serve, because that was all I had on hand.
This dish is absolutely delicious! I actually cooked it using an italian rice with dry truffles already in the arborio and added some truffle oil at the end and some organic butter as wellI got these super cheap at TJJMAX Home Store. I always read several recipes before choosing one and end up combining the ingredients from different recipes to better adjust it to my family’s taste. The taste of truffles is to die for, even my children loved it! This is a fun recipe but it does take time to cook so my suggestion is to assemble all ingredients and have the recipe at hand to check on it every once in a while!I ended up using much more chicken stock than the rcipe calls for. I found that this recipe without the truffles can be used as a base recipe for other risottos such as porcini risootto, sundried tomato risotto or anything else you can think of.Hope you enjoy it as we did!
This is a restaurant quality dish that is actually very simple to make. I make this dish quite often for friends and family. The great thing about it is that you could add bell peppers, sun dried tomatoes, or spices like Thyme, or Rosemary. I also add either shrimp or chicken to the risotto to make it a little more of a Entree style dish. Just add them when you add the liquids. Now if Black truffles are too expensive or too hard to come by, then you could add white button mushrooms or dry wild mushroom. I just add them to the vegetables while they cook.
I used white truffle oil in place of the olive oil and added crimini mushrooms. fabulous!!