Risotto with Truffle and Parmesan

Rice Side Dish - Side Dish

I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Risotto with Truffle and Parmesan

Ingredients

1 quart chicken broth

1 tablespoon butter

1 tablespoon olive oil

½ onion

minced

1 ¼ cups Arborio rice

½ cup white wine

2 tablespoons butter

2 tablespoons white truffle oil

⅓ cup grated Parmesan cheese

1 teaspoon milk

or as needed

salt and ground black pepper to taste

2 tablespoons chopped fresh parsley

or to taste

Easy Instant Pot Mexican Rice

Side Dish

Directions

Step 1

Heat chicken broth in a stockpot over medium-low heat until warmed.

Step 2

Heat 1 tablespoon butter and olive oil in a large heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant about 1 minute.

Step 3

Pour wine into rice mixture; cook and stir until liquid is absorbed about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture stirring constantly until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite 20 to 30 minutes.

Step 4

Mix 2 tablespoons butter truffle oil Parmesan cheese and milk into risotto until fully incorporated; season with salt pepper and parsley.

Nutritional Information

Risotto with Truffle and Parmesan

Servings Per Recipe:4

Calories: 498.1

% Daily Value *

Protein: 8.6g 17%

Carbohydrates: 60.5g 20%

Dietary Fiber: 1.1g 4%

Sugars: 2g

Fat: 21.4g 33%

Saturated Fat: 8.1g 40%

Cholesterol: 33.8mg 11%

Vitamin A Iu: 453.8IU 9%

Niacin Equivalents: 0.7mg 5%

Vitamin C: 3.5mg 6%

Folate: 6.8mcg 2%

Calcium: 85.1mg 9%

Iron: 0.9mg 5%

Magnesium: 8.2mg 3%

Potassium: 63.6mg 2%

Sodium: 1126.5mg 45%

Calories From Fat: 193

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.