Truffle Risotto is an exquisite and indulgent Italian dish that elevates the classic rice dish to a luxurious level. This creamy and flavorful risotto is enhanced with the distinct earthy aroma and rich taste of truffles. Truffle oil or shaved truffle pieces are often incorporated into the dish, infusing the rice with a captivating depth of flavor.
The base of Truffle Risotto is typically Arborio rice, known for its ability to absorb liquids while maintaining a creamy texture. The dish is prepared by slowly cooking the rice in a flavorful broth, adding ingredients like onions, garlic, white wine, and Parmesan cheese to enhance the savory profile. The truffle essence, whether from truffle oil or actual truffle shavings, imparts a unique and sophisticated touch to the dish.
Truffle Risotto is a gourmet delight, appealing to those with a taste for the extraordinary. Its rich, velvety texture and the aromatic truffle notes make it a standout dish that showcases the elegance and culinary finesse of Italian cuisine.
This exquisite truffle risotto recipe will remind you of your favorite Italian restaurant. It pairs perfectly with garlic scallops, grilled shrimp, lobster, or chicken. Also, try it with sautéed wild trumped mushrooms mixed in at the end.
- 2-1/2 tbsp butter
- 1 small onion diced
- 6 cups vegetable stock + more as needed
- 1/2 cup dry white wine
- 2 c arborio rice
- 1-1/2 tbsp truffle butter
- 2 tbsp truffle carpaccio (or 1 small black truffle, thinly shaved)
- 1/4 cup Italian parsley minced
- In a large skillet melt the butter and sauté the onion until translucent. Add the risotto rice to the pan and stir to coat in all the butter for a few minutes.
- Add the wine to the skillet and simmer until almost fully evaporated.
- Start adding the stock one ladle at a time making sure to cover the rice each time and maintain a constant ripple.
- Repeat the process until the rice is al dente. Remove from heat and add 1/2 ladle of stock and stir well.
- Place the truffle butter on top of the risotto and cover with a lid. Let the risotto sit covered for 5 minutes without touching it for the butter to melt from the steam.
- Stir the risotto well and add the truffle carpaccio on top making sure to reserve a few truffle slices for garnish.
- Spoon the risotto into bowls and sere garnished with the truffle slices and the minced parsley.