Looking to impress your dinner guests? This Truffle Risotto with Parmesan is a rich and creamy dish that elevates any meal. With its delicate flavors and luxurious aroma, it’s the perfect choice for special occasions or a cozy night in.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1:
In a saucepan, heat the vegetable broth over low heat.
Step 2:
In a large skillet, melt 1 tablespoon of butter over medium heat.
Step 3:
Add the finely chopped onion and minced garlic, sautéing until soft and translucent (about 3-4 minutes).
Step 4:
Stir in the Arborio rice and cook, stirring for about 2 minutes until it is lightly toasted.
Step 5:
Pour in the white wine, stirring until it is absorbed by the rice.
Step 6:
Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid between each addition.
Step 7:
After about 18-20 minutes, when the rice is creamy and al dente, remove the skillet from heat.
Step 8:
Stir in the remaining butter, Parmesan cheese, and truffle oil. Season with salt and pepper to taste.
Step 9:
Serve hot, garnished with fresh parsley.
Pairings
- Crisp Green Salad: A refreshing complement to the creamy risotto, balancing flavors beautifully.
- Garlic Bread: Perfect for soaking up any leftover risotto, adding a crunchy texture to your meal.
- White Wine: A glass of dry white wine enhances the flavors, creating a luxurious dining experience.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of broth to restore creaminess.
- Avoid freezing, as the creamy texture of risotto does not hold up well once thawed.