Risotto Truffle


  • 1/2 ounce dried porcini mushrooms
  • 6 cups chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons white truffle oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish


  1. Place the dried porcini mushrooms in a bowl and cover with hot water. Let them soak for about 20 minutes until they are soft. Drain them and chop them into small pieces.
  2. In a large saucepan, bring the broth to a simmer over medium heat.
  3. In another large saucepan, melt the butter over medium-high heat. Add the onion and garlic and sauté until they are translucent, about 2-3 minutes.
  4. Add the Arborio rice to the saucepan and stir to coat with the butter, onion, and garlic. Cook for 1-2 minutes until the rice is lightly toasted.
  5. Add the white wine to the rice and stir until it is absorbed.
  6. Add a ladleful of the hot broth to the rice and stir until it is absorbed. Continue adding broth one ladleful at a time and stirring until the broth is absorbed before adding the next ladleful. Cook the risotto for 18-20 minutes until it is tender and creamy.
  7. Stir in the chopped porcini mushrooms, Parmesan cheese, and truffle oil. Season with salt and pepper to taste.
  8. Garnish the risotto with chopped parsley and serve immediately.

Enjoy your delicious and aromatic Risotto Truffle!