Truffle Risotto is a creamy, savory dish made with traditional risotto ingredients and truffle zest to give it umami flavor in every bite. It’s a simple, delicious way to make any meal a touch more elegant. If you enjoy the flavor of truffles, you will adore this risotto recipe.
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Ever since discovering truffle zest, I have been on a mission to find as many ways to use it as possible. Purchasing truffles can be very expensive and they go bad quickly. This zest is made with real black truffles and is easier to incorporate into most recipes than truffle oil.
Truffle Risotto is the perfect use of this ingredient and there is no more authentic way to use truffles than in risotto! It’s rich and savory and imparts the flavor of delectable black truffles into each and every bite.
If you’re looking for more recipes that use truffle zest, you may like these recipes for Truffle Cauliflower Mac and Cheese and Truffle Aioli.
Why This Recipe Works
While risotto may have a reputation of being a bit more complex, it’s actually pretty easy to make. You just need to be prepared to stir, stir and stir some more. It’s not recommended to multi-task too much when preparing it.
It’s loaded with delicious umami flavor thanks to the inclusion of truffle zest.
This is the perfect recipe to elevate a meal. It’s also a great side dish for holidays like Thanksgiving, Christmas and Easter too.
Step-By-Step Instructions
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 shallot (finely diced)
- 1 1/2 cups Arborio rice: other types of rice are not recommended.
- 1/2 cup white wine: if you’d rather not use alcohol, you can use extra stock or water instead.
- 4 cups vegetable stock (or chicken stock, at room temperature or warmed on the stove)
- 2 tablespoons butter (cut into pieces)
- 1/2 cup Parmesan cheese (grated)
- 1 teaspoon truffle zest: you can add more or less to suite your own tastes.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Mince the garlic, dice the shallot, cut the butter into piece and grate the Parmesan cheese, if needed. If your stock is cold, add it to a small pot and set it over low heat on the stove top to warm.
Create!
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the garlic and shallot and cook until soft, about 2-3 minutes, stirring frequently.
Mix in the rice and cook for a minute or two, constantly stirring, to lightly toast the rice.
Carefully pour in the white wine. Cook, stirring, until the wine is fully absorbed.
Add 3 cups of the stock, 1 cup at a time, letting each cup absorb fully before adding the next, stirring very frequently.
Then, add the last cup of stock 1/4 cup at a time until the rice is cooked al dente and creamy.
Once all of the stock is absorbed, remove the pot from the heat. Stir in the butter, Parmesan cheese and truffle zest.
Taste and adjust seasonings, as desired.
Present!
Serve immediately.
Tips and Techniques
- Only use arborio rice. It’s the best rice to give you the creaminess that makes risotto, risotto.
- Don’t skimp on the stirring. Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
- If you prefer not to use alcohol, you can use extra stock or water instead.
- Use room temperature or warm stock on the stove before adding it to the rice.
- Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
- Use a high quality Parmesan cheese, but don’t add it until after you take the pot off of the stove.
FAQ’s
Is Risotto Rice Or Pasta?
Risotto is actually a rice dish. It’s made with arborio rice which, when stirred frequently, releases starches and becomes very creamy.
How Do You Store Leftover Risotto?
Leftover risotto can be stored in an airtight container in the refrigerator. Consume within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.
More Risotto Recipes
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Truffle Risotto
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 shallot (finely diced)
- 1 1/2 cups Arborio rice
- 1/2 cup white wine (see notes)
- 4 cups vegetable stock (or chicken stock, at room temperature or warmed on the stove)
- 2 tablespoons butter (cut into pieces)
- 1/2 cup Parmesan cheese (grated)
- 1 teaspoon truffle zest
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.1 tablespoon extra virgin olive oil
- Add the garlic and shallot and cook until soft, about 2-3 minutes, stirring frequently.2 cloves garlic, 1 shallot
- Mix in the rice and cook for a minute or two, constantly stirring, to lightly toast the rice.1 1/2 cups Arborio rice
- Carefully pour in the white wine. Cook, stirring, until the wine is fully absorbed.1/2 cup white wine
- Add 3 cups of the stock, 1 cup at a time, letting each cup absorb fully before adding the next, stirring very frequently.4 cups vegetable stock
- Then, add the last cup of stock 1/4 cup at a time until the rice is cooked al dente and creamy.
- Once all of the stock is absorbed, remove the pot from the heat. Stir in the butter, Parmesan cheese and truffle zest.2 tablespoons butter, 1/2 cup Parmesan cheese, 1 teaspoon truffle zest
- Taste and adjust seasonings, as desired.
- Serve immediately.
Notes
Tips and Techniques
- Only use arborio rice. It’s the best rice to give you the creaminess that makes risotto, risotto.
- Don’t skimp on the stirring. Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
- If you prefer not to use alcohol, you can use extra stock or water instead.
- Use room temperature or warm stock on the stove before adding it to the rice.
- Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
- Use a high quality Parmesan cheese, but don’t add it until after you take the pot off of the stove.
- Leftover risotto can be stored in an airtight container in the refrigerator. Consume within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.
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