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!)

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Cook's Note:

If you run out of stock and the rice is not done, finish cooking with hot water.

Nutrition Facts

498 calories; protein 8.6g; carbohydrates 60.5g; fat 21.4g; cholesterol 33.8mg; sodium 1126.5mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2013
Excellent. Even Hubs who is not a fan of either risotto or Parmesan scarfed this right up. Patience is key to a great risotto in my opinion. Low slow cooking adding the broth ladle by ladle allows the beautiful Arborio rice to release all its starches and get all lovely and creamy. The wine Parmesan truffle oil and butter make this rich and intoxicatingly aromatic and decadently delicious. Not a grain of it was left. Read More
(16)
66 Ratings
  • 5 star values: 62
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2013
Excellent. Even Hubs who is not a fan of either risotto or Parmesan scarfed this right up. Patience is key to a great risotto in my opinion. Low slow cooking adding the broth ladle by ladle allows the beautiful Arborio rice to release all its starches and get all lovely and creamy. The wine Parmesan truffle oil and butter make this rich and intoxicatingly aromatic and decadently delicious. Not a grain of it was left. Read More
(16)
Rating: 5 stars
08/21/2014
Truffles, Parmesan, risotto...what can be wrong? Answer, nothing! This was awesome! Thanks for the recipe! Read More
(11)
Rating: 5 stars
01/26/2014
This was sinfully delicious and reminded me of a risotto I enjoyed on my honeymoon in Venice. There's just nothing like a decadent parmesan risotto! The aroma coming from the pan as it's cooking is irresistible but going the "low and slow" route really pays off with this one. My only change for next time would be cutting the truffle oil in half I thought it was too strong and would've preferred to taste all the ingredients equally. Thanks so much for sharing every time I make this it's met with rave reviews! Read More
(5)
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Rating: 5 stars
06/20/2013
This is a great recipe and I will definately make it again! I followed the recipe exactly - no deviations - & it turned out perfectly. It does take time and you must stay on top of the stirring so it won't often make the week night rotation for us but it's an excellent choice for special occassions or a Sunday dinner. Read More
(3)
Rating: 5 stars
09/12/2015
This was amazing. The truffle oil makes it and my hubs (who hates mushrooms) loved it. I did the exact recipe except I added minced garlic when incorporating the chicken broth to the mixture and omitted the salt pepper and milk. It was creamy and savory without any of those. I used low sodium broth as well. Phenomenal dish and it will become a staple. Looking forward to adding stuff to it like seafood and veggies. Can you say sun-dried tomatoes? Read More
(3)
Rating: 5 stars
02/24/2015
My Husband LOVED this and he hates rice. The only change I made was to sauté some mushrooms before hand and added them in with the cheese. Read More
(2)
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Rating: 5 stars
12/25/2013
I also did exactly as the receipe called for except I used rice instead of risotto. Still delicious! Still tender! Still a keeper! Loved it! Read More
(2)
Rating: 5 stars
04/03/2015
This is my go-to recipe for risotto. I've tried a few adaptions and they were all excellent. The favorite variation used seafood stock half of the onion called for in original recipe and one pound of peeled deveined shrimp added about the time you are down to the last two or three ladles of broth. Read More
(2)
Rating: 5 stars
10/18/2016
Absolutely the BEST risotto I've ever had! My husband and I love our mushroom risotto but this just took its place! Read More
(2)
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