Description
Creamy Truffle Risotto is a luxurious dish that transports you to an Italian bistro with every spoonful. This restaurant-quality risotto combines the rich flavors of Arborio rice, earthy mushrooms, and aromatic truffle oil, creating a decadent experience perfect for any occasion. With its velvety texture and inviting aroma, this dish is not just a meal; it’s a heartwarming culinary adventure. Impress your guests or enjoy a cozy night in with this delightful recipe that’s easy to master.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups low-sodium chicken or vegetable broth (warmed)
- 1/2 cup fresh mushrooms (cremini or shiitake), sliced
- 1/4 cup dried porcini mushrooms, soaked and chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (fresh)
- 2 tbsp truffle oil
- 2 tbsp butter (cold)
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onions until translucent, then add minced garlic until fragrant.
- Stir in Arborio rice and toast for about 2 minutes until glossy.
- Gradually add warm broth one ladle at a time, stirring frequently until absorbed.
- After about 10 minutes, mix in soaked porcini mushrooms and fresh mushrooms.
- Cook until rice is al dente (18-20 minutes). Remove from heat and stir in Parmesan cheese and cold butter until creamy. Drizzle with truffle oil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For a creamier texture, substitute Arborio rice with Carnaroli rice. Add sautéed vegetables or proteins like chicken or shrimp for variety. Store leftovers in an airtight container for up to three days; reheat gently with added broth.