Risotto with Truffle and Parmesan

  • PrepTime: 20 Mins
  • CookTime: 30 Mins
  • TotalTime: 50 Mins


  1. 1 quart chicken broth
  2. 1 tablespoon butter
  3. 1 tablespoon olive oil
  4. ½ onion, minced
  5. 1 ¼ cups Arborio rice
  6. ½ cup white wine
  7. 2 tablespoons butter
  8. 2 tablespoons white truffle oil
  9. ⅓ cup grated Parmesan cheese
  10. 1 teaspoon milk, or as needed
  11. salt and ground black pepper to taste
  12. 2 tablespoons chopped fresh parsley, or to taste


  1. Heat chicken broth in a stockpot over medium-low heat until warmed.
  2. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
  3. Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
  4. Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.
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