CookPal AI
Risotto with Truffle and Parmesan

Risotto with Truffle and Parmesan

Cost $15, save $30

Source: Recommended by CookPal

  • 40 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Broth

    • 1 quart chicken broth

  • Fat

    • 🧈 3 tablespoons butter, divided
    • 1 tablespoon olive oil

  • Vegetable

    • 🧅 ½ medium onion, minced

  • Grain

    • 1 ¼ cups Arborio rice

  • Liquid

    • ½ cup white wine
    • ¼ cup hot water, or as needed

  • Dairy

    • 🧀 ⅓ cup grated Parmesan cheese
    • 🥛 1 teaspoon milk, or as needed

  • Oil

    • 2 tablespoons white truffle oil

  • Herbs and seasoning

    • 2 tablespoons chopped fresh parsley, or to taste
    • 🧂 salt and ground black pepper to taste

STEPS

1

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

2

In a large, heavy-bottomed pan, melt 1 tablespoon butter with olive oil and sauté minced onion until translucent, about 2 minutes. Stir in Arborio rice until coated, then cook, stirring occasionally, until fragrant, about 1 minute.

3

Pour wine into the rice mixture; stir until liquid is absorbed, about 5 minutes.

4

Add one ladle of hot chicken broth to the pan and stir until the broth is absorbed. Repeat this process, one ladle at a time, stirring constantly, until Arborio rice is tender but firm to the bite, 20 to 30 minutes. (Use hot water if broth runs out before rice is fully cooked.)

5

Once rice is cooked, stir in remaining 2 tablespoons butter, Parmesan cheese, truffle oil, and milk until fully incorporated. Season with parsley, salt, and pepper to taste.

6

Serve immediately for best texture.

NUTRIENTS

Per 1 serving

🔥

498

Calories

  • 9
    Protein
  • 61
    Carbs
  • 21
    Fats

💡 Use freshly grated Parmesan for optimal flavor.Keep the heat moderate to avoid burning the rice.Serve immediately to prevent the risotto from getting too pasty.