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Italian
Medium
Homemade Truffle Risotto
Learn to make restaurant-quality truffle risotto at home with this step-by-step guide.
45 minMarco Bellini
Ingredients
- • 2 cups Arborio rice
- • 4 cups warm vegetable stock
- • 1/2 cup white wine
- • 2 tbsp truffle oil
- • 1/2 cup parmesan, grated
- • 2 tbsp butter
- • 1 shallot, minced
- • Salt and pepper to taste
Instructions
- 1Sauté shallot in butter until translucent.
- 2Add rice and toast for 2 minutes until slightly golden.
- 3Pour in wine and stir until absorbed.
- 4Add warm stock one ladle at a time, stirring constantly.
- 5Continue until rice is creamy and al dente (about 20 min).
- 6Stir in parmesan, truffle oil, salt, and pepper.
- 7Serve immediately with extra parmesan on top.