Creamy Truffle Risotto

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Creamy Truffle Risotto is the epitome of comfort food that's both luxurious and easy to whip up at home. With aromatic truffle oil and the rich creaminess of Parmesan, this dish is a delightful indulgence for any special occasion or cozy night in.

Ingredients for Creamy Truffle Risotto

Olive oil is the base for sautéing, adding a subtle fruitiness. The onion, when finely chopped and sautéed, forms a sweet and savory foundation. Garlic brings an aromatic depth, elevating the flavors of the dish. Arborio rice is the star; its starchy texture is essential for achieving that signature creamy consistency. The dry white wine deglazes the pan, adding a slight acidity that brightens the dish. Chicken broth is the primary cooking liquid, infusing the rice with savory richness. Parmesan cheese melts into the risotto, enhancing its creamy texture and adding a nutty flavor. Unsalted butter gives a smooth finish, while a drizzle of truffle oil adds that luxurious, earthy aroma. Finally, salt and pepper to taste will balance and highlight the flavors, and fresh parsley as a garnish adds a pop of color and freshness.

Tips & Tricks

  • Use warm broth to prevent cooling down the rice, which helps maintain the cooking momentum.
  • Stir frequently but not constantly; this helps release starches without making it gluey.
  • If you don't have truffle oil, a little extra Parmesan can still make this dish shine.
  • For an even deeper flavor, try sautéing mushrooms with the onions.

Serving Suggestions

This risotto pairs beautifully with a simple side salad of arugula and cherry tomatoes drizzled with balsamic vinegar. For a heartier meal, serve alongside a perfectly roasted chicken breast or a grilled salmon fillet. A crisp, chilled glass of the same dry white wine you used in the recipe would complement the meal wonderfully.

Frequently Asked Questions

Can I use another type of rice?
Arborio rice is ideal for its high starch content, but you can experiment with Carnaroli or Vialone Nano for similar results.
What if I don't have white wine?
You can substitute with more chicken broth, though the wine adds a lovely depth of flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to restore its creaminess.

Creamy Truffle Risotto Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pan over medium heat. Once it shimmers, toss in your finely chopped onion and minced garlic. Stir them around until the onion turns translucent, which should take about 3 to 4 minutes. You'll know it's ready when the kitchen smells irresistible.

Next, add the Arborio rice to the pan. Stir it around for about 2 minutes, making sure every grain gets coated in the oil. This step is crucial for the rice to absorb the flavors nicely.

Pour in the half cup of dry white wine. Stir constantly until the wine is fully absorbed by the rice. This helps to deglaze the pan and infuse the rice with a tangy depth of flavor.

Now, it's time to add the warm chicken broth. Do this one cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This gradual process helps the rice release its starches, creating that creamy texture we're after.

Once all the broth has been incorporated and the rice is creamy and tender, take the pan off the heat. Stir in the grated Parmesan cheese, unsalted butter, and truffle oil. These ingredients will melt and meld beautifully, giving your risotto its luxurious finish.

Season with salt and pepper to taste. Serve immediately, garnishing with freshly chopped parsley for a touch of color and freshness.

Why You'll Love This Recipe

  • Impress without stress: Simple ingredients, gourmet outcome.
  • Perfectly creamy texture that feels like a restaurant-quality dish.
  • Rich, earthy flavor thanks to the magical touch of truffle oil.
  • Flexible enough to pair with a variety of proteins or veggies.

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
4 cups chicken broth, warmed
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
1/2 teaspoon truffle oil
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Step-by-step Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
2. Stir in the Arborio rice, cooking for about 2 minutes until the rice is well-coated with oil.
3. Pour in the white wine, stirring constantly until the wine is absorbed.
4. Begin adding the warm chicken broth, one cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
5. Once all the broth is incorporated and the rice is creamy and tender, remove from heat and stir in the Parmesan cheese, butter, and truffle oil.
6. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.

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