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Take your favorite comfort food to new heights with the addition of truffle oil for the best parmesan truffle risotto around. This vegetarian risotto is a terrific one-pot dinner that’s ready in 30 minutes!
save this recipe!Risotto in itself is a vegetarian 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 this risotto dinner recipe a decadent twist by adding truffle oil. It gives it rich, flavorful, earthy undertones that totally complete the dish.
here’s what you’ll need
Parmesan truffle risotto is made with easy-to-find ingredients, including truffle oil! You can usually find a few varieties in the oil aisle, along with the other cooking oils.
- Shallot: Shallots offer a more unique flavor than standard onions. This is going to add a lot of flavor, so don’t skip this one!
- Garlic: Always opt for freshly minced garlic when possible.
- Arborio Rice: 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 white wine. You can also just use additional vegetable broth.
- Vegetable Broth: Use vegetable broth to fluff up the risotto. This will add more flavor to the dish than using water.
- Parmesan Cheese: Grate your own parmesan cheese to avoid any anti-caking agents found in pre-shredded cheese. This leads to better melting.
- Truffle Oil: Finally, a dash of truffle oil. You can use store-bought or make your own truffle oil!
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!)
it’s easy to make
The bulk of this vegetarian risotto 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.
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, 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 give the rice a great texture when it is 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.
Truffle Risotto variations
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 include 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!
- Use saffron: Take the indulgence up a notch by combining this recipe with our saffron risotto recipe!
White vs. Black Truffles
While this recipe calls for truffle oil, we love shaving truffle on top for a fancy finishing touch! White truffles are most commonly used in risotto, although they are more expensive than black truffles. So if you find yourself lucky enough to get your hands on a precious truffle, white or black truffle will work well shaved on top!
Restaurant-Level Truffle Risotto
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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Italians would never mix mushrooms and cheese, the cheese overpowers the mushroom flavor. But I am sure it tastes good.