Truffle Risotto

It doesn't get much more classic Italian than this!
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Main Course, Side Dish
Keyword: burgundy truffles, makecaloriesgreatagain, mcga, risotto, truffle risotto, Truffles, white truffles
Cooking Method: Stovetop
Food Category: Vegetarian
FoodOrDrink: Food


  • 1.5 cups Rice Use Risotto rice (Carnaroli, Arborio, or Vialone Nano).
  • 32 oz Chicken Broth You can use stock, but I prefer broth here as it better highlights the truffles.
  • 4 tbs Butter Unsalted.
  • 1 cup White Wine Preferably dry.
  • 3/4 cup Parmesan Freshly grated. Use the good aged stuff.
  • 2 cloves Garlic Minced
  • 2 ea Shallots Minced
  • 1 ea Truffle Salt To Taste – I used White Truffle Salt here.
  • 1 ea Pepper To Taste – Freshly cracked.
  • 3 tbs Truffle Oil Use a naturally flavored oil please.
  • 1 ea Parsley To Garnish
  • 1 ea Truffle Optional (But highly recommended). I used fresh shaved White Truffle & Burgundy Truffle in this case.


  • Gather your ingredients.
  • Before we go further, can we admire these gorgeous truffles from Urbani?
  • Bring your chicken broth to a hot simmer in a pot on the stove. We'll want to leave it simmering.
  • In a large pan, melt your butter. Sautee the shallots and garlic. Just until they get fragrant. I use medium low heat from here on out.
  • Add the rice. Stir until the rice begins to "pop" a bit. Don't let it brown.
  • Add your wine.
  • Continue stirring until the wine is largely absorbed.
  • Add a ladle of broth. Stir until absorbed. Repeat until the risotto texture is achieved (about 20 minutes or so). I usually use all of the broth to get it to where I want it.
  • Reduce heat to low. Add the Parmesan cheese. Stir until combined.
  • Add the salt and pepper to your taste.
  • Remove the pan from the heat source. Add your truffle oil.
  • Stir until well blended.
  • Garnish with Parsley and then shaved truffles immediately.
  • Serve and enjoy. Enjoy a ton!


  • You’ll notice I made a lot more notes in my ingredient list than I normally do.  That’s because while specific or fresh ingredients are often preferred, in a dish like this they really should be a requirement.  Truffle Risotto simply is a dish that you don’t want to skimp on.
  • If you don’t have access to fresh truffles, this recipe will still taste great assuming you use the right rice, Parmesan, and truffle oil.  You can add some mushrooms as well.
  • This recipe makes enough risotto for 2 full portions.  If using as a side you could probably feed 4-6 people with it.  Adjust accordingly.
  • I have a couple sources I use for fresh truffles.  In this case, I used truffles from
  • Want to try some of my other truffle recipes?  Here you go!
Tried this recipe?Mention @makecaloriesgreatagain or tag #makecaloriesgreatagain

Leave a Reply

Your email address will not be published.

Recipe Rating