Italian Truffle Risotto is a dish that instantly elevates any meal with its rich, creamy texture and luxurious truffle aroma. Perfect for special occasions or when you simply want to indulge, this recipe is both elegant and surprisingly approachable.
Arborio rice is the heart of any risotto, known for its ability to absorb flavors while maintaining a creamy texture. Unsalted butter and olive oil create a flavorful base for sautéing the onion, adding richness without overpowering. A bit of garlic enhances the dish with its warm, aromatic kick. White wine helps deglaze the pan, infusing a slight acidity that balances the creaminess. The slow addition of chicken or vegetable broth allows the rice to cook evenly and absorb all the delicious flavors. Parmesan cheese contributes a nutty, salty finish that pairs beautifully with the earthy truffle oil. Finally, a sprinkle of fresh parsley adds a touch of color and freshness.
This Italian Truffle Risotto pairs beautifully with a simple green salad dressed in lemon vinaigrette. For protein, consider serving alongside grilled chicken or seared scallops. A crisp white wine, like a Sauvignon Blanc, complements the dish's richness and truffle notes.
Start by heating the butter and olive oil in a large skillet over medium heat. Once the butter has melted and the oil is shimmering, toss in the chopped onion. Sauté until it turns translucent, about three minutes. This step is crucial for building a flavor base.
Add the minced garlic and Arborio rice to the skillet. Stir for about two minutes until the rice is lightly toasted, which helps it absorb the flavors better.
Next, pour in the white wine. Stir continuously until the wine is fully absorbed by the rice. This not only adds flavor but also helps in developing the risotto’s creamy texture.
Now, begin adding the heated broth, one ladle at a time. Stir continuously and wait until the liquid is absorbed before adding more. This gradual process, which takes about 18 to 20 minutes, ensures the rice becomes creamy and tender.
Once the rice is perfectly cooked, remove the skillet from heat. Stir in the Parmesan cheese and truffle oil, mixing until well combined. Taste and season with salt and black pepper as needed.
Garnish with fresh parsley just before serving to add a pop of color and a hint of freshness.
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