Truffle Parmesan Risotto
A creamy risotto cooked with arborio rice, vegetable broth, and finished with truffle butter and parmesan cheese. The dish is stirred constantly to release the rice's starches, creating a smooth, flowing texture.
Ingredients
Method
Bring vegetable broth to a gentle simmer in a separate pot and keep it warm throughout cooking.
Melt 2 tbsp butter in a large heavy-bottomed pot over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add arborio rice and stir constantly for 1 minute to toast the grains, coating them evenly with butter.
Add warm broth one ladle at a time (approximately 1 cup), stirring frequently. Wait for the liquid to be mostly absorbed before adding the next ladle.
Continue this process for 18–22 minutes, stirring often, until rice is tender but still slightly firm to the bite (al dente) and the mixture is creamy.
Remove from heat. Stir in remaining 2 tbsp butter and grated parmesan cheese until fully melted and incorporated.
Drizzle truffle butter over the risotto and fold gently to combine. Season with salt and black pepper to taste.
Portion into bowls and serve immediately while hot and creamy.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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