Risotto with Parmesan and Truffle Sauce

This creamy and aromatic risotto combines the richness of Parmesan with the luxurious flavor of truffle, enhanced by a ready-to-use truffle sauce. Quick and easy to prepare, this recipe is both elegant and delicious, perfect for any special occasion or indulgent dinner.

Ingredients (Serves 4)

• 320 g Arborio or Carnaroli rice
• 1 jar of truffle sauce (approximately 100 g)
• 50 g butter, divided
• 1 small onion, finely chopped
• 60 ml dry white wine
• 1.2 liters hot vegetable broth
• 50 g grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Optional: fresh or preserved truffle slices, truffle oil, and chopped parsley for garnish

Method

Step 1: Prepare the Base

1. Heat the vegetable broth and keep it warm on low heat.
2. In a large saucepan, melt half of the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, avoiding browning.

Step 2: Toast the Rice

3. Add the rice to the saucepan, stirring to coat it evenly in the butter and onion mixture. Toast for 2–3 minutes until the rice grains appear slightly translucent.

Step 3: Deglaze and Simmer

4. Pour in the white wine and allow it to evaporate completely, stirring continuously.
5. Reduce the heat to medium-low and begin adding the hot broth, one ladleful at a time. Stir constantly, allowing each addition of broth to be absorbed before adding the next. This process should take about 16–18 minutes.

Step 4: Incorporate the Sauce

6. About halfway through the cooking time (after 8–10 minutes), stir in the truffle sauce, ensuring it’s evenly distributed throughout the risotto. Continue adding broth and cooking until the rice is creamy but still slightly al dente.

Step 5: Finish the Risotto

7. Remove the saucepan from the heat. Stir in the remaining butter and grated Parmesan cheese until the risotto becomes creamy and well combined.
8. Taste and adjust the seasoning with salt and freshly ground black pepper.

Step 6: Rest and Serve

9. Cover the risotto and let it rest for 1–2 minutes to allow the flavors to meld.
10. Serve immediately, garnished with thin slices of fresh or preserved truffle, a drizzle of truffle oil, and a sprinkle of chopped parsley, if desired.

Tips for Storage

• The risotto is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently with a splash of broth or water to restore its creamy texture.