Try this rich and creamy Truffle Risotto. A truly indulgent delicacy!
Writing about food has brought me to many delicious corners of the world, but nothing has been quite as impressive as immersing myself in truffle meccas like Piedmont in Italy and Dordogne in France. Depending on the type, season, and quality, truffles (an edible fungi that grow underground) are known for their earthy, rich taste and musky aroma. While Piedmont, in northern Italy, is more known for white truffles, Dordogne, in Southwest France, is famous for “la truffe noir,” or black truffle. Both are exceptionally aromatic and add a level of refinement to dishes that every food lover should experience at least once. In Dordogne, I sampled truffle in simple dishes such as omelets, while Italy was all about showcasing these prized fungi in pasta and risotto.
Because truffles are difficult to find, they tend to be quite expensive. Truffle ‘hunters’ often look for truffles in the forest with the aid of truffle-hunting dogs or pigs. These characteristics, as well as their unique taste and aroma, contribute to them being classified as a delicacy. The key is to use them in dishes where their essence really shines. And for me, nothing beats an elegant and refined truffle-infused risotto.
Risotto is a classic Italian rice-based dish that has many variations, from the use of different cheeses and spices to the addition of meat or seafood. This recipe, however, gets its rich taste from one key ingredient: truffle oil. Though it’s definitely much more affordable than the real deal, make sure you use the best quality you can afford, as this is truly the heart and soul of this dish. And if you happen to be lucky enough to get your hands on real truffle, you’re in for an unforgettable culinary experience. Just remember that a little goes a long way. Save this restaurant-worthy meal for a special occasion. It’s guaranteed to make quite an impression!
Is Truffle Risotto Healthy?
Well, it isn’t unhealthy and only uses a small amount of fat, but it doesn’t really bring much nutritional value to the table either. That said, you can do like the Italians and offer a healthy contorno (side dish), such as sautéed spinach or grilled asparagus, to make it a bit more wholesome.
This recipe can easily be made plant-based with a few simple swaps. There are excellent plant-based butters and even Parmesan replacements available these days, so find a brand you like and give this recipe a go.
How To Use Truffle Oil
If you’ve just invested in a fine bottle of truffle oil, you may be wondering how to use it (besides in this delectable risotto, of course). Eggs and truffle are a match made in culinary heaven, so go ahead and add a decadent drizzle to your creamy scrambled eggs, fried eggs, and omelets. I also love adding it to mashed potatoes and velvety soups such as potato-leek soup, mushroom soup, or butternut squash soup. Want to turn plain French fries into an elegant snack? Serve them with a generous grating of Parmesan and a few drops of truffle oil. It’s also delicious on pizza bianca with artichokes and provolone cheese.
How Do I Store Leftovers?
Cooked risotto should be eaten freshly made, but it can be stored in the fridge for up to 2 days. Bear in mind that it will lose its creamy consistency, so warm it up slowly, adding a little stock. Fresh truffle should always be added to risotto right before serving.
Serving Suggestions
To add more color to the meal, pair the risotto with a side of Air-Fryer Asparagus or Wilted Spinach. For a more substantial dish, top it with a perfectly Poached Egg.
If serving this as part of an elegant dinner party, start with an appetizer of crostini slathered with Tapenade and end with a creamy Panna Cotta.
Recipe
Ingredients
- 4 cups vegetable broth heated
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt and black pepper to taste
- Fresh truffle shavings or truffle cream for garnish, optional
Instructions
- Keep the vegetable broth heated in a separate pot.
- In a large pan, heat butter and olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add Arborio rice to the pan and stir to coat with the oil and butter. Sauté for 2 minutes. Pour in the white wine and cook until mostly absorbed. Gradually add the heated broth, one ladle at a time, allowing each ladle to be absorbed before adding the next. Stir frequently until the rice is creamy and al dente, about 18-20 minutes.
- Remove from heat. Stir in Parmesan cheese and truffle oil. Season with salt and pepper to taste. Serve immediately, garnished with fresh truffle shavings if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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