Elevated Truffle Risotto

Elevated Truffle Risotto

Truffle compound butter: Whip the softened butter with 1 tsp truffle oil (and optional truffle salt) and fold in at the end. Vegan option: Swap butter for olive oil and replace Parmesan with nutritional yeast plus a little white miso. Make-ahead: Reheat gently with warm broth to restore creamy texture. No truffle oil: Use truffle paste or shaved fresh truffle if available. Flavor twist: A light drizzle of truffle honey adds sweet-savory contrast. Crispy mushroom garnish: Pan-fry sliced shiitakes in butter until crisp for texture. Wine pairing: Sauvignon Blanc or Prosecco to balance richness. Gluten-free note: Ingredients are naturally gluten-free; ensure broth and wine are certified GF if needed. Vegetarian note: Use vegetable broth to keep the dish vegetarian.

Time: Prep: 10 mins, Cook: 25 mins, Total: 35 mins

Servings: Serves 4 as a side or 2 as a main

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth, warmed
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 0.5 cup dry white wine
  • 2 tbsp truffle oil, plus 1 tsp for compound butter
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter, softened
  • Salt and freshly cracked black pepper, to taste
  • Fresh parsley or chives, chopped
  • Optional: 1 tsp truffle salt
  • Optional: Crispy sautéed mushrooms
  • Optional: Parmesan shavings for garnish
  • Optional: Edible gold leaf

Instructions

  1. Warm the broth: Heat broth gently in a saucepan and keep warm on low heat.
  2. Build the flavor base: In a wide pan, melt 1 tbsp butter over medium heat. Add diced onion and sauté for 5–7 minutes until soft and lightly golden.
  3. Add garlic: Stir in garlic and cook for 1 minute until fragrant.
  4. Toast the rice: Add Arborio rice and stir for 2–3 minutes until the edges become slightly translucent.
  5. Deglaze with wine: Pour in the white wine and stir until fully absorbed.
  6. Cook the risotto: Add warm broth one ladle at a time, stirring continuously. Wait until each addition is absorbed before adding the next. Continue for 18–20 minutes until creamy and tender.
  7. Finish with truffle butter and cheese: Remove from heat. Stir in remaining butter, truffle oil, and Parmesan until silky smooth. Add extra broth if needed for texture.
  8. Garnish and serve: Top with fresh herbs, Parmesan shavings, and optional crispy mushrooms.

Original recipe source