Truffle Risotto

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. 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.
  2. Divide into 6 servings and top with shaved truffles.