Risotto with Truffle and Parmesan recipe
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Ingredients
- 1 quart chicken broth 1 tablespoon butter 1 tablespoon olive oil ½ onion, minced 1 ¼ cups Arborio rice ½ cup white wine 2 tablespoons butter 2 tablespoons white truffle oil ⅓ cup grated Parmesan cheese 1 teaspoon milk, or as needed salt and ground black pepper to taste 2 tablespoons chopped fresh parsley, or to taste
Nutrition Info
- 498.1 caloriescarbohydrate: 60.5 gcholesterol: 33.8 mgfat: 21.4 gfiber: 1.1 gprotein: 8.6 gsaturatedFat: 8.1 gservingSize: -sodium: 1126.5 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Risotto with Truffle and Parmesan
Directions
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Heat chicken broth in a stockpot over medium-low heat until warmed.
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.
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.
Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated, season with salt, pepper, and parsley.