Parmesan Truffle Risotto

May 12, 2020

Parmesan Truffle Risotto at The Little Shop of Olive Oils

There’s something about risotto that feels special from the very first stir.

It asks you to slow down just a bit. To stand at the stove, ladle by ladle, letting the rice absorb the broth until it turns creamy and rich. And when you finish it with White Truffle Premium Olive Oil? That’s when it becomes something truly memorable.

This Parmesan Truffle Risotto is simple at its core — butter, shallots, Arborio rice, good broth, and Parmesan. But the truffle oil adds that earthy aroma that makes the whole kitchen smell incredible. It’s not overpowering; it’s refined and layered.

I love serving this as a main dish with a crisp salad or alongside roasted chicken or mushrooms. It’s comforting without being heavy, elegant without being complicated.

Just a bowl, a spoon, and maybe a glass of wine nearby.

Parmesan Truffle Risotto

A creamy Arborio rice risotto finished with grated Parmesan and White Truffle Premium Olive Oil for an elegant, comforting dish full of rich flavor.

Author: https://shopevoo.com
Prep Time: 10 minutes
Servings: Serves 4-6
Category: Side Dishes

Ingredients

8 cups vegetable broth
1 large shallot, minced
3 tablespoons butter
1½ cups Arborio rice
¾ cup dry white wine (Sauvignon Blanc, Albariño, or Chardonnay)
¾ cup grated Parmesan cheese, plus more for garnish
¾ teaspoon sea salt
2 tablespoons White Truffle Premium Olive Oil
Freshly ground black pepper
Flat leaf parsley, chopped (for garnish)

Directions

In a medium saucepan, bring the vegetable broth to a simmer. Reduce heat and keep warm.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced shallot and cook until translucent, about 3 minutes.
Stir in the Arborio rice and cook for 2 minutes, allowing it to lightly toast.
Increase heat slightly and add the white wine. Stir until the wine is almost fully absorbed.
Add ½ cup of the warm broth to the rice. Stir frequently until most of the liquid is absorbed. Continue adding broth ½ cup at a time, stirring often, allowing each addition to absorb before adding more. This process takes about 20–25 minutes. The rice should be tender but slightly al dente and creamy.
Stir in the grated Parmesan cheese until melted and combined.
Remove from heat and stir in sea salt and White Truffle Extra Virgin Olive Oil.
Garnish with additional Parmesan, fresh parsley, and freshly ground black pepper before serving.

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