Truffle Oil Risotto

Truffle Oil Risotto
Truffle Oil Risotto

Looking for recipe inspo for dinner? You've got to try this creamy and delicious Truffle Oil Risotto. 

1 1/2 cups Arborio rice
4 cups chicken or vegetable broth
1/2 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
2 tablespoons Black Truffle Olive Oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)


  1. Prepare the Broth: In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm while you prepare the risotto.

  2. Sauté the Onion and Garlic: In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 3-4 minutes.

  3. Toast the Rice: Add the Arborio rice to the skillet with the onion and garlic. Stirring constantly, toast the rice for 1-2 minutes until it becomes translucent around the edges.

  4. Deglaze with Wine: Pour in the dry white wine and stir continuously until the wine is absorbed by the rice.

  5. Add the Broth: Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring constantly. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes. You may not need to use all of the broth.

  6. Finish with Truffle Oil: Once the rice is cooked to your desired consistency, remove the skillet from the heat. Stir in the grated Parmesan cheese and Black Truffle Olive Oil until well combined. Season with salt and pepper to taste.

  7. Serve: Transfer the Truffle Oil Risotto to serving plates or bowls. Garnish with chopped fresh parsley and enjoy while it's hot!

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