Take your favorite comfort food to new heights with the addition of truffle oil for the best fresh Truffle Risotto around. Made with arborio rice, garlic, and (optionally) white wine!
Risotto in itself is a comfort dish perfect for the coziest of evenings. Served hot and creamy, it has mac and cheese vibes but is more versatile in terms of add-ins and flavor options. Today, we’re giving it an unexpected twist by adding in a bit of truffle oil for rich, flavorful, earthy undertones that totally complete the dish!
Truffle oil is very flavorful and potent, and a little bit goes a long way. Its intense flavor makes it great for pairing with milder foods, which is why risotto is perfect!
This dish is decadent and easy, and it’s a great option for a romantic dinner at home served up with your favorite white wine. It’s easy to make as well, which is always a bonus!
Ingredients in the best truffle risotto
Parmesan truffle risotto is made with ingredients that are easy to find, and that includes the truffle oil! You can usually find a few varieties on the aisle with the other cooking oils. As for the garlic, salt, pepper, and certainly the wine, those are pantry staples!
- Olive Oil: First up for the risotto is 1 tablespoon of olive oil. This will be used to sauté the shallot and garlic to get that perfect flavor.
- Shallot: Use 1 medium shallot, chopped into fine pieces. This is going to add a lot of flavor, so don’t skip this one!
- Garlic: Next, add more flavor with 2 cloves of minced garlic.
- Arborio Rice: As for the rice, 1 ½ cups will contribute to 4 heaping servings. This is a medium-grain rice with a lot of amylopectin starch, making it ultra-creamy when cooked.
- White Wine: For a bit of extra flavor that pairs incredibly with the truffle oil, optionally include ¼ cup of white wine.
- Vegetable Broth: Use 4 cups of warm vegetable broth to fluff up the risotto. This will add more flavor to the dish than using water.
- Parmesan Cheese: Add some cheese with ½ cup of grated parmesan.
- Truffle Oil: Finally, the truffle oil! 2 tablespoons will be plenty. (Here’s how to make your own truffle oil!)
- Salt & Pepper: Once ready to serve, taste the risotto then add salt and pepper, as needed.
- Optional: Optionally serve with fresh truffle pieces sprinkled on top. You can dice, grate, or chop them up before adding.
Truffle tip
If you don’t have olive oil (or wish to use something else), you can make truffle butter risotto by using truffle butter in its place! Homemade truffle butter is easy to make and will add even more flavor to the risotto. (Of course, you can always use regular butter as well!)
How to make fresh truffle risotto
The bulk of this recipe’s cook time will involve letting the rice fluff up. Other than that, the steps are pretty simple, and the whole recipe should take about 30 minutes. Good news: you only need one pot!
Step 1: Create the shallot and garlic base
To begin, heat the olive oil in a large pan over medium heat. Add the shallots and garlic and cook until the shallots are translucent and soft. It should take about 3 minutes.
Step 2: Toast the rice
Next, add the dry rice and cook. Stir frequently for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside. This step will make for a great texture when finished cooking!
Step 3: Cook the rice
Add the wine to the pot and simmer until the wine has completely been absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until the broth has completely absorbed before adding another ½ cup, and continue this process until the rice is cooked through.
Begin tasting the rice after 10 minutes or so. Once al dente (a little bit chewy), stop adding broth. You may need the full amount!
Step 4: Add the flavorings
Finally, stir in the parmesan and the truffle oil. Taste and add salt and pepper to suit your liking.
Recipe tips for making truffle risotto your own
I love finding new recipes and making them my own, and I encourage you to do the same with this risotto! If you’d like, consider switching things up with these ideas:
- Add mushrooms: Mushroom risotto is always delish, so consider adding a few mushrooms! They pair perfectly with the flavor of truffles, and any variety works (my go-to options including button, portobello, or shiitake).
- Add veggies: Amp up the greens in your risotto by adding leeks or asparagus. Just dice and cook along with the shallot and garlic in step 1.
- Use cauliflower: For a low carb or keto option, swap the risotto with cauliflower rice. This is just as delicious with a bit less heaviness!
Great options for pairing
Because risotto is a type of rice, it leans on the heavier side. This makes light, veggie-based sides great pairing options.
- Fresh Salads: Go the light route with a fresh salad. Thai Cucumber, Quinoa Kale, and Zucchini Corn all make great options.
- Vegetables: If you’re not feeling salad, consider a vegetable option like Roasted Leeks, Roasted Asparagus with Romesco Sauce, or One Pan Roasted Broccoli.
Ingredients
- 1 Tbsp olive oil 15 mL
- 1 medium shallot finely chopped
- 2 cloves garlic minced
- 1 ½ cups arborio rice 270 g
- ¼ cup white wine optional, 120 mL
- 4 cups warm vegetable broth 950 mL
- ½ cup grated parmesan cheese 110 g
- 2 Tbsp truffle oil 30 mL
- Salt and pepper to taste
- Optional: fresh truffle
Instructions
- Flavor Base: Heat olive oil in a large pan over medium heat. Add shallots and garlic, cooking until shallots are translucent and soft, about 3 minutes.
- Toast Rice: Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
- Cook Rice: Add wine to the pot and simmer until wine has completely been absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
- Serve: Stir in parmesan, and truffle oil. Taste and add salt and pepper to suit your liking.
Tips & Tricks
Nutrition Information
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Rainer says
Italians would never mix mushrooms and cheese, the cheese overpowers the mushroom flavor. But I am sure it tastes good.