Risotto is one of my favorites dishes to make because it’s time consuming. Say whaaaat?! Yes, because it requires more time and attention than your average dish, which I actually find relaxing. I find satisfaction in slowly adding a ladle of broth, one at a time, until the rice is cooked to perfection, and enjoying some red vino the entire time.
There are many different risotto recipes. This recipe is creamy, truffly, and perfectly cheesy. When you feel like cooking with some love and actually have no time restraints, this is a perfect dish to try.
- 32 oz. chicken broth
- 1 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 2 garlic cloves minced
- 1 cup arborio rice
- 1/4 cup white wine
- 1 1/2 tsp. truffle oil
- freshly grated parmesan cheese (as desired)
- chopped parsley
- truffle salt
- First, heat the chicken broth until hot but not boiling. Once heated, change the heat setting to low for the entire cooking time.
- Using a medium saute pan, saute the garlic, butter, and olive oil over medium heat 2-3 minutes.
- Add the 1 cup of arborio rice to the saute pan, constantly stirring until all of the rice gets coated with the butter/olive oil and becomes “toasty” (5 minutes approx.).
- Add in the 1/4 cup of white wine to the rice until it has fully cooked out (evaporated).
- Once the white wine is all incorporated, start adding the chicken broth one ladle at a time until the rice is al dente. I usually try a grain here and there to determine how cooked the rice is. You should be doing this for a while, until almost all if not all of the broth is used. Don’t forget to sip on your favorite vino while doing so. I always usually have my music playing as well.
- Once the risotto is cooked to perfection, add in the truffle oil and parmesan cheese. Serve immediately and garnish with truffle salt and fresh parsley.