Tuscan Truffle Risotto

Indulge in the rich flavors of Tuscany with this luxurious Tuscan Truffle Risotto recipe. This creamy and aromatic dish is a perfect combination of earthy truffle and savory risotto, creating a truly decadent dining experience.

Tuscan Truffle Risotto

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons truffle oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat the vegetable broth over low heat.
  2. In a separate large skillet, melt 1 tablespoon of butter over medium heat. Add the shallot and garlic, and sauté until softened.
  3. Add the Arborio rice to the skillet and stir to coat the grains with the butter, shallot, and garlic mixture.
  4. Pour in the white wine and cook until it is absorbed by the rice.
  5. Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  6. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
  7. Stir in the remaining tablespoon of butter, grated Parmesan cheese, and truffle oil. Season with salt and pepper to taste.
  8. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Saucepan Skillet Wooden spoon

Tools

Chef's knife Cutting board Grater

Serving suggestions

Serve the Tuscan Truffle Risotto as a main course accompanied by a fresh green salad and a glass of crisp white wine.

Tips & tricks

For an extra touch of luxury, shave some fresh truffle over the risotto just before serving.

Cost

$20