Parmesan risotto with truffle oil
Emma Hay
Reigate Shop Manager
A beautiful almost gourmet dish, this Parmesan and truffle risotto is easy to make and offers amazing flavours.
Ingredients
- 1L chicken stock
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 285g Arborio or risotto rice
- 120ml white wine
- 2 tablespoons butter
- 2 tablespoons truffle oil
- 25g grated Parmesan cheese
- 1 teaspoon milk, or as needed
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley, or to taste
- 1 small fresh truffle (if you’re feeling flash), grated
Method
- Heat chicken stock in a large pot over medium-low heat until warm.
- Heat 1 tablespoon butter and olive oil in a large, heavy-based pot; cook and stir onion in the melted butter-oil mixture until softened, 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 one ladle of hot chicken stock to rice mixture, stirring constantly, until liquid is absorbed. Continue adding 1 ladle of stock 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.
- Using a microplane or similar, grate a little truffle over each serving.
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