Truffle-Infused Risotto with Parmesan Crisp

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable stock, warmed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tbsp truffle oil
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

For Parmesan Crisp

  • 1/2 cup grated Parmesan cheese

Instructions

  1. Make the Parmesan Crisp: Preheat your oven to 400°F (200°C). On a baking sheet lined with parchment paper, place small mounds of Parmesan cheese (about 1 tbsp each). Flatten slightly and bake for 5-7 minutes until golden and crisp. Let cool.
  2. Cook the Risotto: In a large pan, melt 1 tbsp butter over medium heat. Add onion and garlic, sauté until translucent (about 3 minutes).
  3. Add Arborio rice and stir for 1-2 minutes to toast the grains.
  4. Pour in the white wine and stir until absorbed.
  5. Gradually add the warm stock, 1/2 cup at a time, stirring constantly until absorbed before adding more. This process takes about 20 minutes.
  6. Once the rice is creamy and al dente, stir in the remaining butter, Parmesan cheese, and truffle oil. Season with salt and pepper.
  7. Serve: Spoon the risotto onto plates, top with a Parmesan crisp, and garnish with parsley.

Truffle Risotto