Craving for some Italian food? The first thing that may come to mind is pasta or pizza, and sure, there’s nothing wrong with that.
But why not make something more practical? Something more affordable, but as filling, warming and energy boosting, like a nice bowl of risotto.
If you’ve ever tasted a risotto at a high-class Italian restaurant, you’ll know why they say risotto is like heaven in a bowl. Well, you can now make these little bowl-sized pieces of heaven right in your own kitchen!
They say that making risotto is an art, but it is an art that can be learned easily, and it’s what we’re sharing with you today! Below is a list of easy-to-follow recipes, ranging from easy to hard, which showcases the wide array of ingredient combinations you can use for risotto.
We’ll also throw in tips and tricks, so no matter which truffle oil risotto recipe you try, you’ll get the best result, even if it’s your first time making one!
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1. Cardoon Risotto
Prep Time: 45 minutes
Cooking Time: 35 minutes
Level of Difficulty: 3
source: http://honest-food.net/2014/01/06/cardoon-risotto/
Ingredients:
- 3 pounds of cardoons
- 2 lemons
- 3 tablespoons salt
- 2 tablespoons flour
- 4 cups water
- Salt
- 4 tablespoons unsalted butter
- 3/4 cup of minced green onion
- 1 minced clove of garlic
- 1/2 cup white wine
- 1/2 cup grated parmesan cheese
- 1 cup risotto rice
- Black pepper
- Truffle oil
Procedure:
1. Gently pull the cardoons apart to prevent them from bunching up. Remove any leaves and the narrow end.
2. Peel off the tough strings from the surface and remove the white parts from the stalk.
3. Cut the cardoons into small pieces, roughly 3-inch long.
4. Pour water into a small bowl. Squeeze one lemon into the bowl. Place the cardoons in the bowl to soak.
5. Boil water in a large pot. Add the juice of one lemon and a bit of salt. Stir in the flour to preserve the color of the cardoons. Boil the cardoons for 20-45 minutes or until the cardoons are tender. Remove from heat and set aside.
6. Separate the outer stalks from the inner stalks. Place the outer stalks in the blender together with 2 cups of water. Process until it becomes a thick puree. Add 2 more cups of water and process until fully combined.
7. Pour the cardoon sauce into a pot on medium heat. Lower heat once the mixture starts to bubble.
8. Take the remaining cardoons and mince them into small pieces. Set aside.
9. Place 3 tablespoons butter in a saucepan over medium high heat. Mince the green onion and separate the white parts from the green. Set aside the green parts, and add the white parts to the saucepan. Saute for around a minute.
10. Add the rice and garlic. Saute for one more minute, coating the rice with the butter thoroughly. Increase heat to high.
11. Add white wine. Stir occasionally while allowing the mixture to simmer until the volume of the liquid has decreased significantly.
12. Add around 2 cups of cardoon broth. Continue stirring occasionally as the risotto bubbles. Once the liquid has evaporated, add more cups of broth. Repeat this step until the rice is done and tender.
13. Add the chopped cardoon stalks, the green bits of green onion, parmesan cheese and the remaining butter. Mix well, breaking up any large bits of rice that are stuck together. If you want your risotto to have a runny consistency similar to porridge, you may add water to the mixture until you get your preferred consistency.
14. Serve some of the risotto on a bowl. Sprinkle black pepper on top.
15. Drizzle truffle oil on the risotto directly before serving.
This recipe yields 4 servings.
2. Truffle Oil and Asparagus Risotto
Prep Time: 10 minutes
Cooking Time: 40 minutes
Level of Difficulty: 2
source: http://www.foodiemisadventures.com/2013/02/truffle-oil-asparagus-risotto.html
Ingredients:
- 8 cups vegetable broth
- 2 tablespoons of butter
- 1 small finely chopped onion
- 2 cloves of garlic, minced
- 2 cups of arborio rice
- 1 cup dry white wine
- 10 ounces of Asparagus spears, sliced into pieces around 1 inch long
- 1 teaspoon chopped fresh thyme
- 1 cup grated Parmesan cheese
- white truffle oil
- Salt
Procedure:
1. In a saucepan, heat the broth until almost bubbling. Without allowing it to boil, lower the heat, just enough to keep the broth warm.
2. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the onions and cook until translucent.
3. Add garlic and cook for 30 seconds or until fragrant.
4. Carefully add the rice and cook for 1-2 minutes. Pour wine and stir it continuously to help the rice absorb the flavors of the wine better. Slowly add the broth, a ladle at a time, stirring after each addition until the rice has absorbed the liquid. Repeat this step until the rice is cooked and tender.
5. Add thyme and asparagus. Mix until thoroughly incorporated with the rice.
6. Remove from heat. Stir in ¾ cup of parmesan, salt and a drizzle of truffle oil.
7. When serving the risotto into individual bowls, drizzle a bit more truffle oil and sprinkle the remaining parmesan on top before serving.
This recipe yields 4 servings.
3. Wild Mushroom Risotto
Prep Time: 10 minutes
Cooking Time: 40 minutes
Level of Difficulty: 3
source: http://jennifercooks.com/mushroom-risotto/
Ingredients:
- 1 stick of butter
- 1 tablespoon olive oil
- 2 pounds sliced wild mushrooms
- 8 cups chicken broth
- 1 tablespoon olive oil
- 2 cups Arborio rice
- 1 cup finely chopped white onion
- ½ cup dry white wine
- ½ cup heavy cream
- 1 teaspoon white truffle oil
- ½ cup grated parmesan cheese
- 1 tablespoon fresh chives
Procedure:
1. In a skillet, melt around 2 tablespoons of butter over medium high heat.
2. Add a third of the wild mushrooms. Saute until they turn golden brown in color. Season with a bit of salt and pepper. Set aside.
3. Repeat the previous steps two more times until you’ve sauteed all the mushrooms. In totally, you should have 3 batches of sauteed mushrooms.
4. In a deep saucepan, heat 8 cups of chicken broth. Once the broth begins to bubble, reduce heat to low. Allow the broth to slow simmer, keeping it warm without allowing it to evaporate.
5. In the same skillet where you sauteed the mushrooms, heat butter and olive oil until butter is melted. Add white onions and saute over medium heat for around 5 minutes, or until the onions are tender.
6. Add the rice and saute for up to 5 minutes. The rice should start to look translucent around the edges.
7. Pour a cup of the broth onto the rice and stir slowly until the rice absorbs the liquid. Repeat the process, adding the broth one cup at a time until the rice is tender and fully cooked.
8. Stir in white wine and continue cooking and stirring for about 1 minute.
9. Stir in a cup of warm chicken broth and stir occasionally until the liquid is absorbed.
10. Continue adding broth, 1 cup at a time and stirring until liquid is absorbed, all broth has been added and rice is tender and creamy.
11. Remove saucepan from heat. Add the heavy cream and sauteed mushrooms. Fold in until fully combined with the rice.
12. Add parmesan cheese, chives, truffle oil, and a bit more salt and pepper according to your liking.
This recipe yields 4-6 servings.
4. Pancetta Risotto with Truffle Oil
Prep Time: 10 minutes
Cooking Time: 30 minutes
Level of Difficulty: 2
source: http://www.myrecipes.com/recipe/pancetta-risotto-truffle-oil
Ingredients:
- 5 cups of chicken stock
- 1 tablespoon olive oil
- 3 ounces chopped pancetta
- 1 1/2 cups Arborio rice
- 1/2 cup minced shallots
- 1 1/2 teaspoons of chopped fresh rosemary
- 1/2 cup dry white wine
- 2 minced cloves of garlic
- black pepper
- white truffle oil
- kosher salt
Procedure:
1. Heat stock in a large saucepan over medium heat. Before the stock comes to a boil, lower the heat. Don’t allow the stock to boil, just keep it warm.
2. In a Dutch oven, heat the olive oil over medium heat. Add the pancetta and saute for around 6 minutes or until pancetta is crispy.
3. Remove the pancetta from the pan with tongs or a slotted spoon and place on paper towels to drain the excess oil. Don’t discard the oil in the pan as you will fry more ingredients on it.
4. In the same pan, add the shallots and cook for a couple of minutes, stirring continuously to prevent them from turning brown.
5. Add the garlic, rosemary and rice and cook for another minutes. Add the wine and cook for another couple of minutes, stirring well, until the rice fully absorbs the liquid.
6. Add the stock one cup at a time and cook for around 4 minutes, stirring occasionally. Wait until the rice has fully absorbed the liquid before pouring another cup of stock.
7. Continue until you’ve used up all the stock and the rice is tender and creamy.
9. Remove from heat before seasoning with salt, pepper and truffle oil. Serve risotto with pancetta on top.
This recipe yields 5 cups of risotto.
5.Truffle Risotto with Trumpet Mushrooms
Prep Time: 20 minutes
Cooking Time: 35 minutes
Level of Difficulty: 2
source: http://www.williams-sonoma.com/recipe/truffle-risotto-with-trumpet-mushrooms.html?cm_ven=Yummly&cm_cat=Truffle-Risotto-with-Trumpet-Mushrooms&cm_pla=Default&cm_ite=Default
Ingredients:
- 6 cups of chicken broth
- 2 tablespoons unsalted butter
- 1/2 cup diced onion
- 1 pound trumpet mushrooms
- 2 cups Arborio rice
- 3/4 cup white wine
- 3/4 cup grated Parmesan cheese
- Black truffle oil
- Truffle salt
- Chopped parsley
Procedure:
1. In a saucepan, heat the broth over medium heat. Reduce the setting to low once the broth starts to simmer to keep it warm.
2. In a separate saucepan, melt the butter over medium heat. Saute the onions for around 5 minutes, or until translucent.
3. Add mushrooms and saute for another 5 minutes, stirring every now and then, until it begins to wilt. Add the rice and stir well, making sure that the rice gets fully coated with butter. After 2 minutes, add the wine and cook for around 3 minutes, stirring continuously.
4. Once the rice has absorbed the wine fully, start adding the broth one cup at a time. Stir carefully after each addition, waiting until the rice has fully absorbed all the liquid before adding another cup of broth.
5. When the rice is tender and creamy, remove saucepan from heat. Add the cheese and mix well until combined.
6. Sprinkle truffle oil and salt on top. Serve on small bowls topped with fresh parsley.
This recipe yields 4-6 servings.
6. Risotto with Leeks, Shiitake, and Truffles
Prep Time: 15 minutes
Cooking Time: 75 minutes
Level of Difficulty: 4
source: http://www.epicurious.com/recipes/food/views/Risotto-with-Leeks-Shiitake-Mushrooms-and-Truffles-239801
Ingredients:
- 2 large leeks
- 3/4 cup heavy whipping cream
- 1 pound shiitake mushrooms
- 2 large onions, chopped
- 1 stick butter
- white truffle oil
- minced thyme leaves
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 5 cups hot vegetable broth
- 1/2 cup of grated Parmesan cheese
- 2 teaspoons of shaved black truffle
- Chopped fresh parsley
Procedure:
1. Thinly slice the large leeks, set aside the pale green and white parts and discard the rest. Place the sliced leeks in a heavy saucepan together with cream. Bring the two to a boil over medium high heat.
2. Once the mixture starts to bubble, lower the heat to medium and let the mixture simmer for around 15 minutes or until the cream has a thick consistency.
3. Season the mixture with salt and pepper, and stir to incorporate all the ingredients together. Remove from heat and set aside.
4. Preheat the oven to 400°F. On a deep baking dish, combine the shiitake mushrooms, half of the chopped onions, ½ stick of butter, truffle oil and fresh thyme. Toss the ingredients together to fully combined them. Season with a bit of salt and pepper.
5. Roast the ingredients for around 45 minutes or until the mushrooms have turned a nice light brown color around the edges.
6. In a large saucepan, melt around 3 tablespoons of butter over medium heat. Add the remaining chopped onions and cook for around 5 minutes or until the onions begin to soften.
7. Add the rice and cook for around 1 minute, stirring occasionally. Add the wine and stir carefully while cooking for another minute, or until the rice absorbs the liquid fully.
8. Add the broth 1 cup at a time. Let the dish simmer, stirring occasionally, for around 4 minutes or until the rice absorbs the broth. Repeat the process, adding only one cup of broth at a time, and allowing the rice to absorb the liquid before adding the next cup.
9. Once the rice is nice and creamy, add the mushroom mixture, leek mixture, the remaining butter, shaved truffle and grated cheese.
10. Transfer the dish to a large bowl. Top with an extra drizzle of truffle oil plus some parsley before serving.
This recipe yields 6-8 servings.
7. Cauliflower Mushroom Risotto Copycat
Prep Time: 10 minutes
Cooking Time: 20 minutes
Level of Difficulty: 2
source: http://www.simplehealthykitchen.com/cauliflower-mushroom-risotto-with-parmesan-and-truffle-oil/
Ingredients:
- 1 large head cauliflower
- 15 ounces cannellini beans
- 1 cup of vegetable broth
- 2 teaspoon olive oil
- 8 ounces cremini mushrooms
- ½ chopped yellow onion
- 3 cloves of garlic
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- 2 Tablespoons fresh lemon juice
- ½ cup of grated Parmesan cheese
- ⅓ cup chopped fresh parsley leaves
- Truffle oil
Procedure:
1. Chop the cauliflower into florets and place 1 cup of it in a blender. Pulse until the cauliflower gains the same consistency as rice. Transfer to a large bowl. Repeat the process with the remaining cauliflower until all the cauliflower has been processed and placed in the bowl.
2. Blend the broth and cannellini beans until smooth and creamy.
3. In a saucepan, heat olive oil over medium low heat. Once olive oil is hot enough, add the onions and mushrooms, stirring continuously for around 8 minutes, or until the mushrooms take on a mild brown color.
4. Add the garlic and season with a bit of salt and pepper. Cook for another minute.
5. Add the lemon juice and turn up heat to medium high. Allow the ingredients to cook until most of the liquid has diminished.
6. Stir in bean puree and slowly bring it to a simmer. Start adding the cauliflower slowly. Reduce the heat a bit more. Cover the pan and allow the risotto to simmer, stirring every now and then, for around 10 minutes, or until the cauliflower becomes tender.
7. Remove lid and reduce the heat to as low as you can get. Stir in the cheese, incorporating it with the other ingredients thoroughly.
8. Remove from heat before stirring in the parsley.
9. Pour the risotto into individual serving bowls.
10. Top with truffle oil, grated cheese and parsley before serving.
This recipe yields 4 servings. While risotto is a rice dish, there are several alternatives to rice that you can use if you want a low calorie, copycat risotto.
8. Tomato Risotto with Pine Nuts
Prep Time: 5 minutes
Cooking Time: 55 minutes
Level of Difficulty: 2
source: http://www.vegetariantimes.com/recipe/tomato-risotto-with-pine-nuts
Ingredients:
- ¼ cup of pine nuts
- 2 tablespoon olive oil
- 4 minced garlic cloves
- 2 cups Arborio rice
- 1½ pounds of grated Roma tomatoes
- ½ cup of dry white wine
- 5 cups vegetable broth
- 1 cup tomato juice
- ¼ teaspoon salt
- 1½ cups of thinly sliced fresh basil
- White truffle oil
Procedure:
1. Set your rice cooker to a saute setting, or anything similar. Preheat the cooker for around 2-3 minutes. Toast the pine nuts on the cooker for around 5-6 minutes or until they turn golden brown. Remove from cooker and set aside.
2. Heat oil in the rice cooker for around 1 minute. Add the garlic and saute for around 2-3 minutes or until golden brown. Pour the rice in and cook for another 2-3 minutes, stirring frequently to prevent the rice from burning or sticking to the edges. Add the tomatoes and cook for 3-4 more minutes.
3. Pour the wine and allow the dish to simmer for around 5 minutes, or until most of the wine has evaporated.
4. Turn your rice cooker setting to slow cook. If your rice cooker has a specific setting for risotto, use that. Add the tomato juice and broth.
5. Season with a bit of salt before covering the rice cooker with a lid and cooking the rice for around 20-30 minutes.. The rice should be cooked through and tender.
6. Turn off heat and allow the risotto to stand for around 5 minutes. Season with a bit of salt and pepper. Stir to allow the seasonings to incorporate with the other ingredients.
7. Pour risotto in an individual serving bowl. Top with pine nuts, basil and a drizzle of truffle oil before serving.
This recipe yields 6 servings.
9. Mushroom and Spinach Risotto with Truffle Oil
Prep Time: 10 minutes
Cooking Time: 40 minutes
Level of Difficulty: 2
source: http://lisasdinnertimedish.com/mushroom-and-spinach-risotto-with-truffle-oil-2/
Ingredients:
- 1 small chopped onion
- 8 ounces sliced cremini mushrooms
- 3 minced garlic clove
- 1 teaspoon dried thyme
- 2 tablespoon olive oil
- 1 cup of arborio rice
- 1 cup of dry white wine
- 4 cups of beef broth
- 2 handfuls baby spinach
- 1/3 cup of grated parmesan cheese
- Salt
- pepper
- truffle oil
Procedure:
1. In a saucepan, heat beef broth over medium heat until it starts to simmer.
2. In a skillet, heat olive oil over medium heat. Once hot, add the onion and saute for around 5 minutes, or until the onion is translucent.
3. Add the thyme and mushroom, cook until the mushrooms turn a nice brown color.
4. Add the garlic and saute for one more minute, or until the garlic is fragrant.
5. Season with some salt and pepper.
6. Add the rice and cook for around 2 minutes. Pour the wine and stir frequently, until the rice absorbs the wine.
7. Start adding the beef stock, one cup at a time.after adding the broth, stir the risotto frequently until the rice absorbs the stock. Keep repeating this step until you’ve used up all the stock and the rice is nice and tender.
8. Add spinach. Cook for a minute, stirring constantly, until the spinach is well combined. Do the same with the grated cheese.
9. Remove risotto from heat. Right before serving, drizzle some truffle oil on top for more flavor.
This recipe yields 4 servings.
10. Red Pepper Healthy Risotto With Cashew Cream
Prep Time: 5 minutes
Cooking Time: 30 minutes
Level of Difficulty: 2
source: http://www.cearaskitchen.com/red-pepper-healthy-risotto-cashew-cream/
Ingredients:
- 1 diced red onion
- 3-4 minced cloves of garlic
- 1 teaspoon basil
- 1 teaspoon herbes de provence
- 1 tablespoon olive oil
- 2 chopped red peppers
- 1½ cups of arborio rice
- 6 cups vegetable stock
- Truffle oil
- 2½ tablespoons lemon juice
- Sea Salt
- Pepper
- hot peppers
- 3 tablespoons pine nuts
- ⅓ cup of cashews
- ½ tablespoon lemon juice
- 3 tablespoons water
Procedure:
1. Soak the cashews in a bowl of hot water. Set aside.
2. In a large pan, heat the olive oil over medium high heat. Once hot, add the garlic, onion, herbes de provence and basil and cook until slightly brown.
3. Add the red peppers and cook for 2 more minutes. Add more olive oil if necessary.
4. Stir in the rice and cook for another 2 minutes, stirring frequently to prevent the rice from burning.
5. Start adding the vegetable broth a cup at a time, stirring frequently, only adding another cup of broth once the rice has absorbed the liquid from the previous batch.
6. In a separate saucepan, heat the olive oil over medium heat. Saute some pine nuts for 1-2 minutes or until the nuts turn golden brown. Pine nuts tend to burn easily, so make sure to stir in frequently.
7. Remove saucepan from heat and add a bit of salt as seasoning..
8. Go back to your simmering rice. By now the rice has soaked up all the broth and is now nice and tender. Add the lemon juice carefully and season with salt and pepper.
9. Take your soaked cashews and drain them thoroughly. Transfer the cashews to a blender or food processor, and pulse together with water and lemon juice until you get a smooth and creamy consistency. You may add more water if the mixture is too thick. Season with sea salt.
10. Place the risotto in individual serving bowls. Spoon cashew cream on top of the risotto. Serve with hot peppers, pine nuts and a drizzle of truffle oil.
This recipe yields 4-6 servings.
11. Lobster Truffle Champagne Risotto
Prep Time: 30 minutes
Cooking Time: 60 minutes
Level of Difficulty: 4
source: https://entertainingiseasy.com/lobster-truffle-champagne-risotto-recipe/
Ingredients:
- 2 pounds of prime lobster meat
- 8 cups lobster broth
- 4 minced cloves garlic
- 2 medium onions
- ½ stick unsalted butter
- ground black pepper
- salt
- truffle oil
- 2 cups of arborio rice
- ⅔ bottle dry Champagne
- Juice and zest of 2 lemons
- Black truffle shavings
Procedure:
1. Chop all the lobster into large chunks. Place the lobster in a pot of water. Bring it to a boil before lowering the heat. Allow the water to simmer.
2. In a saucepan, heat the butter until fully melted over medium heat. Add garlic and onion and saute until the onions become translucent. Season with a little bit of salt and pepper.
3. Turn down the heat to medium low before adding the rice, then the wine. Keep stirring frequently to prevent the rice from burning and to help it absorb the wine faster.
4. Once the liquid has diminished, add the broth one cup at a time, allowing the rice to fully absorb the broth before adding another cup. Remember to keep stirring throughout this process.
5. Add shaved black truffles, lemon juice and lemon zest. Stir until well combined.
6. Add the lobster meat and season the risotto with a bit of salt. By this time, the rice should be tender and creamy. Season with more salt and pepper if needed.
7. Place the lobster champagne risotto into individual bowls and drizzle truffle oil on top before serving.
This recipe yields 6 servings.
12. Lemon Chicken Risotto
Prep Time: 10 minutes
Cooking Time: 20 minutes
Level of Difficulty: 3
source: http://theyumyumfactor.blogspot.com/2016/03/lemony-chicken-risotto-under-pressure.html
Ingredients:
- olive oil
- truffle oil
- 2 finely chopped shallots
- 1 finely chopped clove of garlic
- 1 1/2 cup of arborio rice
- 1/2 diced red pepper
- 1 skinless and boneless chicken breast, cut into smaller chunks
- Salt
- pepper
- zest and juice of 1 lemon
- 1/2 cup of prosecco, or any other white wine
- 3-4 cups of chicken stock, as needed
- One sprig of fresh thyme
- 1/2 cup of frozen peas
- 2 tablespoons butter
- 1/2 cup of freshly grated parmesan
Procedure:
1. On your pressure cooker, find the designated setting for saute (or something similar) and select it. Once the “hot” indicator appears, add the olive oil. Once the oil is hot, add garlic and shallots and saute for around 2 minutes.
2. Add the rice and cook for another 2 minutes. Add the prosecco and red pepper, stirring until the wine is fully absorbed by the rice.
3 Rub salt and pepper all over the chicken breast before adding it to the pressure cooker. Stir until well-combined, and then add 3 cups of chicken stock, the lemon juice, lemon zest and thyme. Cover with the lid and set it to high pressure, cooking the contents for around 6 minutes.
4. Remove the lid and add the peas, stirring it well. After 4-6 minutes, check the consistency of the risotto. If the rice is too tough, or if you want your risotto a bit runny, add more stock as needed, stirring until the rice fully absorbs the stock.
5. Once the rice is tender and at the right consistency, remove the inner pot from the pressure cooker and add the cheese and butter. Stir the risotto, allowing the cheese and butter to melt slowly. Mash any remaining lumps carefully using a wooden spoon.
6. Serve the risotto with some thyme and a drizzle of truffle oil.
This recipe yields 4-6 servings.
Tips and Tricks
Contrary to popular belief, truffle oil risotto recipes are not just high-class versions of the common porridge. There is so much more to cooking risotto than just boiling rice together with broth. If you want the absolute best risotto, here are some tips and tricks that you can use while cooking.
- Using just any type of rice is a no-no. For your risotto dish, use only Arborio. It cooks evenly and has a creamy, tender consistency when cooked well. If you don’t have Arborio, you can also use Carnaroli rice. Health buffs who want to stay away from rice can use vegetables with a similar consistency to rice, like finely grated cauliflower.
- Majority of risotto recipes will have you adding the rice into the pot or saucepan before any liquids. This is because you need to toast the rice before adding liquid. It warms up the rice and makes it more pliable to absorbing. However, this is not an easy feat, as it’s also easy to burn them if you’re not careful. This is why you should always keep stirring the rice once you add it.
- A combination of wine plus broth/stock is the best for risotto. Broth and stock is very easy to make, you can even use broth cubes or packets from the market. They may not be as good as genuine broth, but it’s still better than water, which will make your risotto bland.
- Always add the broth in batches. Even if the recipe calls for say, 5 cups of broth, sometimes you’ll find that 4 cups would be enough to achieve the right consistency. Adding broth in batches eliminates the risk of you ending up with risotto that’s either too sticky and undercooked, or runny for your preference.
- Even if the recipe calls for it, do not use truffle oil to fry ingredients in. this removes the aroma and flavor that truffles are famous for. Always add the truffle in the end, either after removing the risotto from heat, or right before serving.
- Do not immediately serve the risotto right off the stovetop. Allow it to rest for a few minutes, so it warms slowly and can absorb the flavors of the seasonings better.
Conclusion
There you have it - a nice list of recipes to try when you get the inkling for some top notch Italian cuisine. You can even tweak it according to your tastes, adding or substituting ingredients. Don’t worry about experimenting with ingredients - as long as you follow the risotto truffle oil recipe plus our tips and tricks, you can’t go wrong. Just goes to show that rice can be very versatile flavor-wise and anything but plain and boring.
So if you’re in need of superb comfort food for rainy and cold days that’s both filling and heartwarming, a nice bowl of risotto is just what the doctor ordered. It isn’t all that hard to make, as long as you have the right ingredients and a trusty pot. And of course, to make your risotto special and reminiscent of restaurant-quality risotto, nothing beats a few drops of truffle oil.
