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Risotto al Tartufo

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A creamy and elegant Italian risotto infused with the earthy aroma of truffle, finished with butter and Parmesan for a rich, velvety texture.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • Arborio rice 1 cup (200 g)
  • Chicken or vegetable broth 4 cups (1 liter)
  • Truffle oil 1 tablespoon
  • Grated Parmesan cheese 1/2 cup (50 g)
  • Butter 2 tablespoons
  • Small onion finely chopped 1
  • White wine 1/2 cup (120 ml)
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Heat the broth in a saucepan over low heat and keep it warm.
  2. In another pan, melt butter over medium heat and sauté the chopped onion until soft and translucent.
  3. Add Arborio rice and stir for 1–2 minutes to lightly toast.
  4. Pour in white wine and cook until mostly absorbed.
  5. Add warm broth one ladle at a time, stirring continuously and allowing each addition to absorb before adding more.
  6. Continue until rice is creamy and al dente, about 25–30 minutes.
  7. Remove from heat and stir in Parmesan cheese and truffle oil.
  8. Season with salt and black pepper to taste and serve immediately.

Notes

  • Use vegetable broth for a vegetarian version.
  • Add sautéed mushrooms for extra flavor.
  • Stir constantly to achieve a creamy texture.
  • Serve immediately for best consistency.
  • Reheat with a splash of broth to restore creaminess.

Nutrition

Find it online: https://savorymomskitchen.com/risotto-al-tartufo/