Replace store-bought sports drinks with this one instead because it doesn’t include any ingredients you can identify. Tart cherry juice can be substituted with regular cherry juice if preferred. Adding coconut water is another option.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 quart chicken broth
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- ½ medium onion, minced
- 1 ¼ cups Arborio rice
- ½ cup white wine
- ¼ cup hot water, or as needed (Optional)
- ⅓ cup grated Parmesan cheese
- 2 tablespoons white truffle oil
- 1 teaspoon milk, or as needed
- 2 tablespoons chopped fresh parsley, or to taste
- salt and ground black pepper to taste
Instructions
- Heat chicken broth in a stockpot over medium-low heat until warmed, 3 to 5 minutes.
- Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.
- Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add one ladle hot broth and cook, stirring constantly, until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. If you run out of broth before rice is cooked, finish cooking with hot water.
- Stir in Parmesan, remaining 2 tablespoons butter, truffle oil, and milk until fully incorporated, then season with parsley, salt, and pepper. Serve immediately.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 1127 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing recipe. My boys loved it and gave me a 10 out of 10. This rating from my boys extremely difficult to achieve but I was able to do it with this recipe. This is a definite Keeper!
I used this as a base recipe for my first ever rissoto. I did make a few changes, most notably omitting the truffle oil, but it turned out fantastic! Even the two picky eaters of the family enjoyed it!
OMG! My first attempt at risotto and it turned out deeeeelicous!!! I used homemade chicken stock a splash of light cream at the end ….HEAVENLY!!!!!
Loved this. I think I prefer the one with mushrooms, but my husband prefers this one. I used half and half instead of milk and substituted a little olive oil for the truffle oil. It was delicious!
I substituted truffle paste for the oil. And this was possibly the best risotto I’ve ever had!! Perfect!!
I’m a huge fan of risotto, but this was the first one I’ve made myself. I made it exactly as the recipe is written, and I would not change a thing. Perfect!
Great recipe. Instead of onions, I used two large shallots. Also, I added some chanterelle mushroom to the risotto at the end.
OMG!!! We couldn’t find truffle oil. Instead blended the mushroom/onion mix in the vegetable aisle at Walmart into mushroom stock, since that is what we had. Also didn’t have milk. Added garlic to the onion. The neighbors are begging for the recipe! Will DEFINITELY make again!!!
I added some minced garlic and shallots to the recipe, as well as at the end some steamed asparagus pieces. I did however only use o e tablespoon of truffle oil, it was just enough. The scallops were cooked by my other half. We thought the two dishes combined would be a great pair. It was amazing, and will save this for our home menu.
So delicious and flavorful!!! Outstanding risotto!
I also added real shaved black truffle to this recipe. It was amazing! Add some shavings right at the beginning so that the full flavour goes throughout the rice as you are cooking it.
I wanted to make this recipe to serve with Salmon on Christmas Eve, but had to do a trial run before serving to guests. It is delicious!! I know my guests will love it!
I modify this recipe by using vegetable stock instead of chicken and by using heavy cream instead of milk.
Yummy just need to add a little more cheese and maybe a touch more milk to make it creamier. We added shrimp to it
Absolutely fantastic!!! This was the first time ever making risotto and, as a fan of truffle, found it relatively easy to make considering the quality of the result. Will make again and again and again! Thank you so much for sharing!!!
Just awesome!
Delicious!!
This recipe is amazing and makes for a decadent side for several dishes. My only suggestion is to have plenty of extra warmed chicken broth on hand as I’ve made it several times and always find that I need much more chicken broth than listed to cook the risotto all the way.
Great Recipe! Made Risotto for the first time and it turned out Great!
I will make this again! It was delicious. I think I might reduce the amount of truffle oil a tad.
delicious! I think I over cooked it a little, but still family loved it!