Treat yourself to the creamy, indulgent flavors of Risotto with Truffle Oil and Parmesan. This luxurious dish is made with Arborio rice, a generous amount of Parmesan cheese, and a drizzle of fragrant truffle oil for a decadent, restaurant-quality experience.
Ingredients You'll Need
1 1/2 cups Arborio rice
4 cups chicken or vegetable broth, kept warm
1/2 cup dry white wine
1 small onion, finely chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup Parmesan cheese, grated
2 tablespoons truffle oil
Salt and pepper to taste
Fresh parsley, chopped for garnish
Making the Risotto
In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
Add the white wine and cook, stirring, until the wine is mostly absorbed.
Begin adding the warm broth, 1/2 cup at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
Finishing the Risotto
Stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste.
Remove from heat and let the risotto rest for a few minutes to thicken.
Serving
Spoon the risotto onto plates and garnish with chopped fresh parsley.
Serve alongside your favorite entrée or enjoy as a main dish.
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