Creamy Italian Risotto with Black Truffle and Parmesan

Name: Creamy Italian Risotto with Black Truffle and Parmesan
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups Arborio rice; 4 cups chicken stock (warmed); 1 cup dry white wine; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 2 tablespoons mascarpone cheese; Fresh black truffle, finely shaved (to taste); Salt (to taste); Freshly ground black pepper (to taste); 1 tablespoon fresh parsley, chopped

A Luxurious Italian Delight

Savor the richness of creamy risotto infused with the earthy aroma of black truffle and the sharp, nutty essence of Parmesan cheese.

1 h 10 min
4
Intermediate

Ingredients

For the Risotto

2 cups Arborio rice

4 cups chicken stock (warmed)

1 cup dry white wine

For the Flavor Base

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

For the Finish

1/2 cup grated Parmesan cheese

2 tablespoons mascarpone cheese

Fresh black truffle, finely shaved (to taste)

For Seasoning

Salt (to taste)

Freshly ground black pepper (to taste)

1 tablespoon fresh parsley, chopped

Preparation

Preparing the Flavor Base

Heat fats

Heat the olive oil and butter in a large pan over medium heat.

Sauté onion

Add the chopped onion and sauté until translucent.

Cook garlic

Stir in the minced garlic and cook for another minute.

Preparing the Risotto

Toast rice

Add Arborio rice to the flavor base and stir to coat each grain.

Deglaze with wine

Pour in the white wine, stirring continuously until absorbed.

Add stock gradually

Gradually add warm chicken stock, one ladle at a time, stirring until absorbed before adding more.

Use a wooden spoon to stir the risotto for the perfect creamy consistency.

Cooking Process

Simmering the Risotto

Gradually add the chicken stock while stirring to maintain even cooking.

Timing: Simmering: 30 min; Finishing: 5 min. Heat Guide: Sautéing: Medium heat; Simmering: Low heat.

Incorporating the Cheese

Stir in Parmesan and mascarpone once rice is creamy and al dente.

Adding the Truffle

Gently fold in freshly shaved black truffle just before serving for maximum aroma.

Plating & Serving