Restaurant-Level Truffle Risotto
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!
Servings: 4 servings
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.
Video
Notes
Feeling extra fancy? Thinly shave fresh truffle onto each plate of risotto before serving.
Store leftover risotto in an airtight container in the fridge for up to 5 days.
Avoiding freezing leftover risotto, which will deteriorate the texture.
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 60.1g | Protein: 16.6g | Fat: 16.8g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 965mg | Potassium: 297mg | Fiber: 2g | Sugar: 0.8g | Calcium: 210mg | Iron: 2mg
