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Italian Breakfast Risotto with Truffle

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 1 cup Arborio Rice
  • 2 tablespoons Olive oil
  • 1 small White onion (finely diced)
  • 1/2 cup Dry white wine
  • 4 cups Chicken broth
  • 1/2 cup Grated Parmesan cheese
  • 2 tablespoons Butter
  • 1 small Fresh black truffle (shaved)
  • to taste Salt and pepper

Instructions:

  1. In a large pan, heat the olive oil over medium heat. Add the diced onion and cook until translucent, roughly 5-6 minutes.
  2. Add the Arborio rice to the pan and stir well, ensuring all grains are coated with oil.
  3. Add the dry white wine to the pan and stir, allowing the rice to absorb the liquid.
  4. Once the wine is absorbed, start adding the chicken broth one cup at a time, stirring continually until the broth is absorbed before adding the next cup.
  5. After all the broth has been absorbed and the rice is tender (this should take about 20-25 minutes), remove the pan from heat. Stir in the grated Parmesan and butter until they melt into the risotto.
  6. Season with salt and pepper according to your taste.
  7. Serve the risotto in bowls, topped with freshly shaved truffle. Enjoy your exotic Italian breakfast!