Print

Perfect Truffle Parmesan Risotto for Two

truffle parmesan risotto - featured image
Print Recipe

A quick and easy creamy risotto recipe infused with truffle oil and Parmesan cheese, perfect for cozy dinners for two.

Ingredients

Scale
  • 1 cup (200g) Arborio rice
  • 4 cups (1 liter) chicken or vegetable broth, warmed
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • ½ cup (120ml) dry white wine
  • ¾ cup (75g) freshly grated Parmesan cheese
  • 1 to 2 teaspoons truffle oil
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, finely chopped (optional)

Instructions

  1. Warm the broth: Pour 4 cups (1 liter) of chicken or vegetable broth into a medium saucepan and heat it over low heat. Keep it just below simmering throughout the cooking process (about 10 minutes prep time).
  2. Sauté aromatics: In your large skillet, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Add the finely chopped shallot and cook for about 3 minutes until translucent but not browned. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add the rice: Pour in 1 cup (200g) Arborio rice. Stir continuously for 2 minutes to toast the grains lightly; they’ll look glossy and slightly translucent at the edges.
  4. Deglaze with wine: Pour in ½ cup (120ml) dry white wine. Stir gently until the wine has mostly evaporated (about 3 minutes). The rice should start absorbing the liquid but still have a slight bite.
  5. Start ladling broth: Add ½ cup (120ml) warm broth to the rice. Stir gently but constantly until the liquid is mostly absorbed before adding the next ladle. Repeat this process, adding broth a little at a time, stirring regularly for about 18-20 minutes. The rice should be tender yet slightly firm to the bite (al dente) and the mixture creamy.
  6. Finish with butter and cheese: Remove the pan from heat. Stir in 1 tablespoon unsalted butter and ¾ cup (75g) freshly grated Parmesan cheese. Mix well until melted and creamy. Season with salt and freshly ground black pepper to taste.
  7. Drizzle truffle oil: Add 1 to 2 teaspoons truffle oil, tasting as you go to avoid overpowering the dish. Fold in gently.
  8. Garnish and serve: Sprinkle with chopped fresh parsley if using. Serve immediately while warm and creamy.

Notes

Keep broth warm throughout cooking to ensure creamy texture. Stir gently but consistently to release starch without breaking rice grains. Use quality truffle oil sparingly to avoid overpowering flavor. Let risotto rest for a minute off heat before serving. For dairy-free, substitute butter and Parmesan with vegan alternatives. Add seasonal vegetables like peas or asparagus for variation.

Nutrition

Keywords: truffle risotto, parmesan risotto, creamy risotto, easy risotto recipe, risotto for two, truffle oil recipe, Italian risotto

Find it online: https://junomeals.com/perfect-truffle-parmesan-risotto-for-two-easy-creamy-luxurious-recipe/