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Parmesan Truffle Risotto | The Little Shop of Olive Oils

Parmesan Truffle Risotto


  • 8 cups vegetable broth
  • 1 large shallot
  • 3 tablespoons butter
  • 1 1/2 cups Arborio rice
  • 3/4 cup Bodegas La Caña Spanish white wine
  • 3/4 cup grated Parmesan cheese, plus additional for garnish
  • 3/4 teaspoon Sea Salt
  • 2 tablespoons Black Truffle Oil
  • Fresh ground pepper
  • Flat leaf parsley (chopped) for garnish


  1. Place the broth in a medium saucepan and heat to a simmer; reduce heat and keep warm. 
  2. Mince the shallot.
  3. In a large skillet, pot or Dutch oven, heat the butter over medium high heat. Add the shallot, reduce heat to medium, and cook until the shallots are translucent, stirring often, about 3 minutes. 
  4. Add the rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add the white wine. Cook, stirring, until liquid is almost evaporated. 
  5. Add 1/2 cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth 1/2 cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). This process takes about 20 to 25 minutes. 
  6. Stir in Parmesan cheese. Continue to stir until combined. Remove from heat and stir in salt and truffle oil.
  7. Garnish with additional Parmesan cheese, parsley and fresh ground pepper. Enjoy!

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