Parmesan Truffle Risotto

Ingredients

• 400 g (2 cups)short-grain rice (Arborio or Carnaroli)
• 42 g (3 tbsp)butter or olive oil
• 1 largeshallot, finely diced
• 2 clovesgarlic, minced
• 1.9 litres (8 cups)chicken or vegetable broth
• 100 g (1 cup), plus extra for garnishgrated Parmesan cheese
• 3 tsptruffle sauce or truffle-infused mushrooms
• 1 tspsalt, to taste
• ½ tspfreshly ground black pepper, to taste
• To tastefried shallots, optional garnish
• To tastetruffle oil, optional drizzle

Instructions

1. 1

   Warm the broth

   Heat the broth in a medium saucepan over a low heat and keep it warm.

2. 2

   Soften the aromatics

   Melt the butter in a large pan or pot over a medium-high heat. Add the diced shallot and garlic, and cook until the shallot is translucent.

3. 3

   Toast the rice

   Add the rice and stir for 2 minutes.

4. 4

   Add the first broth

   Pour in 4 cups of the warmed broth. Cook, stirring frequently, until it is almost absorbed.

5. 5

   Continue cooking

   Add the remaining broth in two batches of 2 cups, cooking and stirring after each addition until the rice is tender but still al dente and the sauce is creamy.

6. 6

   Finish the risotto

   Stir in the grated Parmesan until combined, then take the pan off the heat. Add the salt, pepper and truffle sauce.

7. 7

   Season and serve

   Taste and adjust the seasoning as desired. Serve immediately, garnished with extra Parmesan and black pepper, plus fried shallots and a drizzle of truffle oil if you like.

What is Parmesan truffle risotto?

Risotto is an Italian rice dish made by cooking short-grain rice with broth in stages, stirring as it turns creamy. This version draws on the classic combination of rice and Parmesan, with truffle sauce or truffle-infused mushrooms bringing an earthy finish.

Arborio and Carnaroli both release starch as they cook, helping the broth become a creamy sauce without adding cream. Parmesan rounds out the flavour and gives the finished rice a savoury richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 17g protein, 81g carbs, 16g fat.

Most of the carbohydrates come from the rice; the butter or oil and Parmesan supply much of the fat, while Parmesan also provides most of the protein. Broth, cheese and added salt can contribute a substantial share of the sodium, so serve with vegetables or a salad and season to taste.

Choosing the ingredients

Rice: Arborio is widely available, while Carnaroli also works well for risotto. Use one of these short-grain varieties rather than long-grain rice, which will not give the same creamy texture.

Truffle: The recipe allows for either truffle sauce or truffle-infused mushrooms. Their flavour can vary, so add the stated amount first and taste before deciding whether to add more.

Broth: Chicken broth gives the dish a fuller savoury flavour; vegetable broth keeps it meat-free. Warm it before adding so the rice cooks steadily.

The gradual broth method

First addition: Add 4 cups of warm broth and stir frequently as it is absorbed. This starts the rice cooking and releases starch into the liquid.

Later additions: Add the remaining broth in two 2-cup batches. Let each batch become almost absorbed before adding the next, while continuing to stir regularly.

Getting the texture right

Doneness: The rice should be tender but still have a slight bite at the centre. Start checking as the final broth is absorbed, since the exact cooking time can vary with the rice and pan.

Consistency: The finished risotto should look creamy and flow gently when stirred, rather than sitting in a stiff mound. Take it off the heat once the rice is al dente and the sauce has come together.

Finishing with Parmesan and truffle

Parmesan: Stir the grated cheese in after removing the pan from the heat. It melts into the rice and adds savouriness, so taste before adding all the salt.

Truffle: Add the truffle sauce at the end to preserve its aroma. Finish with black pepper and, if desired, fried shallots and a drizzle of truffle oil.

Timing and serving

Keep the broth warm while the rice cooks, and allow yourself time to stir and monitor the pan through the staged additions. Risotto is best served straight away, while its sauce is loose and glossy.

Serve it as a main dish with a crisp green salad or cooked vegetables, or offer smaller portions alongside roast vegetables or another simple main. Extra Parmesan and black pepper can be added at the table.

Recipe notes & tips

• Warm the broth before you begin adding it to the rice.
• Stir frequently, especially as each batch of broth is absorbed.
• Keep the heat steady so the rice cooks without the liquid boiling away too quickly.
• Taste the rice near the end of cooking to check that it is tender with a slight bite.
• Season after adding Parmesan, since the cheese and broth may already be salty.
• Serve as soon as the risotto reaches a creamy, flowing consistency.

Variations

• Use olive oil: Swap it for the butter for a different flavour and texture.
• Choose vegetable broth: Use it instead of chicken broth for a meat-free version.
• Add truffle mushrooms: Use the recipe's truffle-infused mushroom option in place of truffle sauce.
• Adjust the truffle: Start with the stated amount and add a little more to taste.
• Finish with herbs: Scatter chopped parsley over the top for a fresh contrast.

Common mistakes to avoid

• Adding cold broth: It can interrupt the steady cooking; warm the broth before using it.
• Pouring in all the broth: The staged additions help the rice cook evenly; add it in the specified batches.
• Stirring too little: The rice may cook less evenly; stir frequently as the broth is absorbed.
• Overcooking the rice: It can lose its slight bite; check for al dente doneness as the final broth goes in.
• Salting too early: Broth and Parmesan can be salty; taste after adding the cheese and adjust at the end.
• Leaving it to stand: Risotto thickens as it sits; serve it immediately after finishing.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of broth or water, stirring until hot; the texture will be thicker than when freshly made.

Frequently asked questions