Authentic Italian Truffle Risotto

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

Creamy Arborio rice infused with truffle oil, Parmesan, and white wine, finished with a drizzle of truffle shavings for an indulgent, earthy flavor. This Italian-inspired rice and grain recipe, ready in about 45 minutes, layers arborio rice, truffle oil, dry white wine into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 2 tbsp truffle oil
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• 1 tbsp truffle shavings

Instructions

1. Step 1: In a large saucepan, melt 1 tbsp butter over medium heat. Add 1 1/2 cups Arborio rice and stir for 2-3 minutes until the grains are lightly toasted.
2. Step 2: Pour in 1/2 cup dry white wine and stir until the liquid is absorbed. Add 2 tbsp truffle oil and 1/4 cup grated Parmesan cheese, stirring constantly until the cheese melts and the mixture is creamy.
3. Step 3: Gradually add 4 cups warm broth, 1/2 cup at a time, stirring continuously until each addition is absorbed before adding the next. After 15-20 minutes, the rice should be tender but still slightly al dente.
4. Step 4: Stir in 1/2 cup heavy cream and the remaining 1/4 cup Parmesan cheese. Season with salt and pepper. Garnish with chopped parsley and truffle shavings before serving.