Truffle Risotto

Ingredients

• 1.5 cups arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely diced
• ¾ cup white wine, dry
• 3 tablespoons butter
• ¾ cup Parmigiano-Reggiano, grated
• 1.5 tablespoons truffle oil
• 1 as needed salt and pepper to taste

Instructions

1. 1

   Heat vegetable broth in a separate pot until steaming. Keep it at a low simmer throughout cooking.

2. 2

   Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat until shimmering.

3. 3

   Add onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.

4. 4

   Add arborio rice and stir constantly for 1 minute until grains are opaque at edges and fragrant.

5. 5

   Pour in white wine and stir until almost completely absorbed, about 1 minute.

6. 6

   Add warm broth 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladle.

7. 7

   After about 18 minutes, rice should be creamy and tender with a slight bite. If needed, add a splash more broth.

8. 8

   Remove from heat. Stir in butter and Parmigiano-Reggiano until fully incorporated and risotto is glossy.

9. 9

   Drizzle truffle oil over the risotto and fold gently to distribute. Taste and adjust salt and pepper.

10. 10

    Divide into shallow bowls and serve immediately. Risotto will thicken slightly as it sits.

Tools you’ll need

• large heavy-bottomed pot or risotto pan
• separate pot for broth
• wooden spoon or risotto paddle
• ladle
• shallow serving bowls

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