Truffle Risotto

Truffle risotto is a luxurious and creamy dish that brings together the earthy aroma of truffles with the rich, cheesy flavor of Parmesan. It’s a comforting and indulgent meal perfect for a special occasion or a cozy dinner. Risotto itself is a staple of Italian cuisine, and adding truffles elevates it to a whole new level. The creamy consistency of the rice combined with the fragrant truffles will have your taste buds celebrating with every bite. If you love Parmesan risotto, then truffle risotto is the perfect next step for you. This dish may seem sophisticated, but it's easier to make than you think!

Ingredient Notes and Substitutions

• Arborio Rice: This short-grain rice is a must for risotto due to its ability to absorb liquid and release starch, giving that creamy texture. If you don’t have Arborio, try Carnaroli or Vialone Nano as substitutes.
• Truffle Oil: For a robust truffle flavor, high-quality truffle oil is key. You can substitute with truffle butter if you prefer a richer texture.
• Parmesan Cheese: Freshly grated Parmesan is best for this recipe. You can substitute with Pecorino Romano if you want a saltier, sharper flavor.
• White Wine: Adds acidity and depth to the risotto. If you don’t have wine on hand, you can substitute with more broth and a squeeze of lemon juice.
• Vegetable or Chicken Broth: This is used to cook the rice slowly. You can use vegetable broth for a lighter version or chicken broth for a more savory dish.
• Butter and Olive Oil: These give richness to the dish. You can adjust the ratio of butter to oil based on your preference for a creamier or lighter risotto.

Step-by-Step Directions

• Step 1: Sauté the Aromatics
• In a large skillet, heat olive oil and butter over medium heat. Add finely chopped onions and garlic, cooking until soft and fragrant. This will create a flavorful base for the risotto. Stir continuously to avoid browning.
• Step 2: Toast the Rice
• Add Arborio rice to the skillet and toast it for 2-3 minutes, stirring constantly. This helps to coat each grain of rice with oil and butter, allowing it to better absorb the broth. The rice should become slightly translucent.
• Step 3: Deglaze with Wine
• Pour white wine into the pan, stirring until it is fully absorbed by the rice. This step adds acidity and enhances the flavor of the dish. If you don't want to use wine, you can substitute with a squeeze of lemon juice and more broth.
• Step 4: Add Broth Slowly
• Begin adding warm vegetable or chicken broth, one ladleful at a time, allowing the rice to absorb each addition before adding more. Stir frequently to ensure the risotto becomes creamy and cooks evenly. This process will take about 18-20 minutes.
• Step 5: Add Parmesan and Truffle Oil
• Once the rice is al dente, stir in freshly grated Parmesan cheese and a drizzle of truffle oil. Mix until the cheese is melted and the risotto is creamy. Taste and adjust seasoning with salt and pepper if necessary.
• Step 6: Finish and Serve
• Remove the pan from heat and let the risotto sit for 2-3 minutes to absorb the final flavors. Garnish with more Parmesan and a drizzle of truffle oil. Serve hot and enjoy!

Pro Tips

• Always use warm broth to keep the cooking temperature consistent.
• Stir continuously but gently to release the rice’s starch, giving the risotto its creamy texture.
• Don’t rush adding the broth—taking your time ensures the best creamy consistency.