Truffle Risotto with Parmigiano Reggiano DOP

Truffle Risotto

Truffle risotto looks like something from a restaurant, but it can be made at home in 30 minutes. The key is quality—especially the rice and Parmigiano Reggiano DOP.

Ingredients (2 servings)

• 180 g Arborio or Carnaroli rice
• 600 ml warm chicken broth
• 50 ml dry white wine
• 30 g Parmigiano Reggiano DOP, grated
• 1–2 tsp truffle paste
• 2 tbsp butter, 1 small onion

Instructions

1. Sauté the onion in butter until translucent (5 min).
2. Add the rice, stir for 1–2 min until lightly glazed.
3. Add the wine, wait for it to be absorbed.
4. Add the broth ladle by ladle—wait for each ladle to be absorbed (18–20 min).
5. Remove from heat, add butter and Parmigiano—stir vigorously.
6. Add the truffle paste, serve immediately.