Risotto with Truffle and Parmesan
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
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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.
Source
Original recipe: View Original