Introduction

Oh, risotto. Just the word itself conjures up images of cozy evenings, delicious aromas filling the kitchen, and that incredibly satisfying creamy texture. I have such fond memories of my grandmother making risotto on special occasions, and while hers was always a labor of love, I’ve discovered a way to bring that same magic to your table without spending hours in the kitchen. Get ready for a Parmesan Truffle Risotto that’s surprisingly simple, incredibly decadent, and sure to become a new favorite!

Why You’ll Love This Recipe

Fast: You can whip up this restaurant-worthy dish in under 30 minutes!
Easy: Seriously, it’s just a few simple steps. No fancy techniques required.
Giftable: Imagine packaging up the dry ingredients (minus broth and cheese) with a little bottle of truffle oil and a tag with the recipe. A perfect foodie gift!
Crowd-pleasing: Who doesn’t love a rich, cheesy, truffle-infused risotto? It’s a guaranteed hit for date nights, family dinners, or even when you just want to treat yourself.

Ingredients

Gather ’round, cooks! Here’s what you’ll need to make this dreamy risotto:

1 tablespoon olive oil: Our base for sautéing those aromatics.
1 medium shallot, finely chopped: Shallots are a bit milder and sweeter than onions, perfect for this delicate dish.
2 cloves garlic, minced: Because what dish isn’t better with a little garlic?
1 ½ cups Arborio rice: This is the star! Arborio rice has a high starch content, which is what gives risotto its signature creamy texture.
¼ cup white wine (optional): A splash of dry white wine adds a lovely brightness and depth of flavor. If you don’t want to use it, just skip this step.
4 cups warm vegetable broth: Keeping the broth warm is key to a smooth cooking process. You can also use chicken broth if you prefer.
½ cup grated Parmesan cheese: Good quality, freshly grated Parmesan makes a world of difference. Save some for topping too!
2 tablespoons truffle oil: This is where the magic happens! It brings that luxurious, earthy truffle flavor.
Salt and pepper, to taste: Seasoning is crucial. Taste as you go!
Fresh truffle (optional): If you’re feeling fancy, a few shavings of fresh truffle on top take this dish to an entirely new level of divine.

How to Make It

Let’s get cooking! It’s easier than you think.

Get your aromatics going: Grab a large skillet or a good-sized pot and heat your olive oil over medium heat. Toss in your finely chopped shallot and let it soften up for about 3-4 minutes. You want it tender and translucent.
Add the garlic: Now, add your minced garlic and stir it around for just 1 minute more. Keep an eye on it – you want it fragrant, not browned!
Toast the rice: Time for the Arborio rice! Stir it into the pot with the shallots and garlic and let it toast for 1-2 minutes. You’ll see the edges of the rice grains start to look a little see-through. This step helps the rice absorb the liquid evenly.
Deglaze with wine (if using): If you’re using that lovely white wine, pour it in now and give it a good stir. Let it bubble and cook until it’s completely absorbed by the rice.
Start adding broth: This is the most important part of making risotto! Grab your warm vegetable broth. Add just one ladleful to the rice and stir constantly. You’ll see the rice start to drink it all up.
Patience, grasshopper! Once that ladleful of broth is almost completely absorbed, add another. Keep stirring, keep adding broth, one ladle at a time. This constant stirring releases the starch from the rice, making it wonderfully creamy. This process will take about 20-25 minutes. You’re looking for the rice to be tender but still have a slight bite – that’s what “al dente” means!
The grand finale: Once your risotto is perfectly creamy and cooked to al dente, take the skillet off the heat. Stir in that glorious grated Parmesan cheese and the truffle oil. Oh, the aroma!
Season and serve: Give it a taste and season with salt and pepper as needed. Remember, Parmesan is salty, so you might not need much salt.
Enjoy immediately! Risotto is best served right away. If you’re feeling extra special, shave some fresh truffle over the top. Pure bliss!

Substitutions & Additions

Don’t be afraid to make this recipe your own! Here are a few ideas:

Broth Swap: As mentioned, chicken broth is a great alternative to vegetable broth. If you’re making a vegan version, ensure your vegetable broth is rich and flavorful.
Vegetable Power: Want to add some veggies? Sautéed mushrooms (especially shiitake or cremini!) are a natural fit with truffle. You could also stir in some tender peas, asparagus tips, or wilted spinach in the last few minutes of cooking.
Herb Heaven: Fresh parsley or chives, finely chopped, make a beautiful and tasty garnish.
Cheesy Variations: While Parmesan is classic, you could experiment with a touch of Pecorino Romano for a sharper flavor.

Tips for Success

A few little secrets from my kitchen to yours to ensure perfect risotto every time:

Warm Broth is Key: Seriously, don’t skip this! Cold broth will shock the rice and make the cooking process longer and less efficient. Keep it simmering in a separate pot.
Stir, Stir, Stir: I know it sounds like a lot of work, but constant stirring is what creates that magical creaminess. It helps release the starch from the Arborio rice.
Don’t Overcook: Risotto should have a slight chew, not be mushy. Taste a grain or two periodically to check for that perfect al dente texture.
Prep Ahead: You can chop your shallots and mince your garlic ahead of time. You can also measure out your rice and have your broth warming while you do this.

How to Store It

Risotto is truly best enjoyed fresh off the stove. However, if you have leftovers:

Let the risotto cool completely before storing.
Transfer it to an airtight container and keep it in the refrigerator for up to 2 days.
Reheating risotto can be a bit tricky, as it can become gummy. The best way is to gently reheat it in a saucepan over low heat with a splash of extra broth or water, stirring until heated through. You can also add a little extra Parmesan and truffle oil when reheating.

FAQs

Got questions? I’ve got answers!

Can I use short-grain rice instead of Arborio? While Arborio is ideal for risotto’s creamy texture, if you’re in a pinch, a medium-grain rice with a high starch content might work, but the results won’t be quite as luxurious.
What if I don’t have truffle oil? You can still make a delicious Parmesan risotto! It just won’t have that signature truffle flavor. You could add a pinch of dried porcini mushroom powder for an earthy note, or simply enjoy the rich Parmesan goodness.
Is this dish vegetarian? Yes, as long as you use vegetable broth! If you use chicken broth, it becomes a vegetarian dish with meat-based broth.

Creamy Parmesan Truffle Risotto

A surprisingly simple and incredibly decadent Parmesan Truffle Risotto that can be made in under 30 minutes, perfect for a cozy evening or a special occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings 4 servings

Equipment

Large skillet or pot
Saucepan For warming broth

Ingredients

Main ingredients

1 tablespoon olive oil Our base for sautéing those aromatics.
1 medium shallot finely chopped. Shallots are a bit milder and sweeter than onions, perfect for this delicate dish.
2 cloves garlic minced. Because what dish isn't better with a little garlic?
1.5 cups Arborio rice This is the star! Arborio rice has a high starch content, which is what gives risotto its signature creamy texture.
0.25 cup white wine optional. A splash of dry white wine adds a lovely brightness and depth of flavor. If you don't want to use it, just skip this step.
4 cups vegetable broth warm. Keeping the broth warm is key to a smooth cooking process. You can also use chicken broth if you prefer.
0.5 cup grated Parmesan cheese Good quality, freshly grated Parmesan makes a world of difference. Save some for topping too!
2 tablespoons truffle oil This is where the magic happens! It brings that luxurious, earthy truffle flavor.
salt and pepper to taste. Seasoning is crucial. Taste as you go!
fresh truffle optional. If you're feeling fancy, a few shavings of fresh truffle on top take this dish to an entirely new level of divine.

Instructions

Grab a large skillet or a good-sized pot and heat your olive oil over medium heat. Toss in your finely chopped shallot and let it soften up for about 3-4 minutes. You want it tender and translucent.
Now, add your minced garlic and stir it around for just 1 minute more. Keep an eye on it – you want it fragrant, not browned!
Time for the Arborio rice! Stir it into the pot with the shallots and garlic and let it toast for 1-2 minutes. You'll see the edges of the rice grains start to look a little see-through. This step helps the rice absorb the liquid evenly.
If you're using that lovely white wine, pour it in now and give it a good stir. Let it bubble and cook until it's completely absorbed by the rice.
This is the most important part of making risotto! Grab your warm vegetable broth. Add just one ladleful to the rice and stir constantly. You'll see the rice start to drink it all up.
Once that ladleful of broth is almost completely absorbed, add another. Keep stirring, keep adding broth, one ladle at a time. This constant stirring releases the starch from the rice, making it wonderfully creamy. This process will take about 20-25 minutes. You're looking for the rice to be tender but still have a slight bite – that's what "al dente" means!
Once your risotto is perfectly creamy and cooked to al dente, take the skillet off the heat. Stir in that glorious grated Parmesan cheese and the truffle oil. Oh, the aroma!
Give it a taste and season with salt and pepper as needed. Remember, Parmesan is salty, so you might not need much salt.
Risotto is best served right away. If you're feeling extra special, shave some fresh truffle over the top. Pure bliss!

Notes

Risotto is best enjoyed fresh. If you have leftovers, let it cool completely before storing in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat with a splash of extra broth or water, stirring until heated through. You can add extra Parmesan and truffle oil when reheating.