Parmesan Truffle Risotto Recipe


Risotto is a dish that is usually perceived as fancy and high-end. There are many ingredients that can be mixed into a risotto, and one popular component that can make it a sophisticated meal is truffle. Incorporating truffle oil or slices of truffles in risotto can turn a simple dish into a complex, bold one that’s worthy of a place in a five-star restaurant. 

If you want to turn your dining table into a luxurious one, here’s a delicious and gluten-free Parmesan Cheese Truffle Risotto recipe you can make at home.

What Is the Secret to Creamy Risotto?

The secret to perfectly cooked creamy risotto is to use a type of rice called Arborio. An Italian variety of rice, Arborio grains are plump in shape and have a high starch content, giving Risotto its signature texture and creaminess.

What Pairs Well With Truffle Risotto?

There are many dishes that can help bring out the full flavor of the truffle in a risotto. Whether you use truffle oil or truffles, these recipes can elevate a risotto to become either more decadent or more rustic. Some options that you can look into are a simple green salad, pan-seared scallops, filet mignon, roasted chicken, baked asparagus, or roasted butternut squash.

Parmesan Truffle Risotto Ingredients

  • 1 1/2 cups Arborio rice
  • 3 tablespoons canned black truffles and mushrooms
  • 8 cups chicken broth or vegetable broth
  • 1/3 cup grated Parmesan cheese
  • 2 shallots
  • 1/2 cup white wine
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • Salt and pepper to taste

Recipe Directions

Prep time: 15 minutes

Cooking time: 40 minutes

  1. Place the chicken broth in a medium saucepan and heat to a simmer. Then, reduce heat and keep warm.
  2. Next, mince the shallots.
  3. In a heavy-bottomed pot, heat 1 tablespoon of butter and olive oil on medium-high. Add the shallots, reducing the fire to medium, and cook them until they’re translucent, stirring often for about 3 minutes.
  4. Add the rice and stir to combine. Cook for 2 minutes.
  5. Switch the stove to medium-high once more and add the white wine. Cook, stirring until the liquid has almost completely evaporated.
  6. Next, add half a cup of the warm broth to the skillet. Cook, stirring frequently, until the broth is almost absorbed. Continue to add broth in this manner.
  7. Cook until the rice is al dente and the sauce is creamy (you may not need all the broth), about 20 minutes, stirring constantly. 
  8. Stir in the grated Parmesan cheese and the remaining butter. Continue stirring until the ingredients are combined.
  9. Remove from heat and stir in the salt, pepper, black truffles, and mushrooms. Taste and adjust seasoning as desired.
  10. Garnish with more grated Parmesan cheese on top. 
  11. Serve immediately.

Truffle Risotto Tips

  • This recipe is gluten-free.
  • If you can’t find canned black truffles, you can use a drizzle of white truffle oil or black truffle oil instead.
  • You can add some minced garlic if you wish. 
  • White wine is an important ingredient in this dish but you can use lime juice, red wine, or grape juice as alternatives. Be sure to only use 2 tablespoons of your chosen substitute ingredient.
  • Parmesan cheese is a main ingredient in this dish but you can also use Pecorino Romano or Grana Padano.

Final Note

Making risotto requires a lot of patience and it can be quite challenging too. However, once you’ve practiced it enough, you can make it perfectly and have it whenever you wish. This Parmesan Truffle Risotto recipe is simple, but it is also an elegant one that can turn your weekly dinner into a fancier one.

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