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 dry white wine (Sauvignon Blanc, Albarino, or Chardonnay are all good choices)
  • 3/4 cup grated Parmesan cheese, plus additional for garnish
  • 3/4 teaspoon Sea Salt
  • 2 tablespoons White Truffle Extra Virgin Olive Oil
  • Fresh ground pepper
  • Flat leaf parsley (chopped) for garnish


  • Place the broth in a medium saucepan and heat to a simmer; reduce heat and keep warm. 
  • Mince the shallot.
  • 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. 
  • 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. 
  • 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. 
  • Stir in Parmesan cheese. Continue to stir until combined. Remove from heat and stir in salt and truffle oil.
  • Garnish with additional Parmesan cheese, parsley and fresh ground pepper. Enjoy!
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.