Genuine Italian Truffle Risotto

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

Creamy Arborio rice infused with truffle oil and Parmesan, a dish as refined and indulgent as the term 'genuine' implies. This Italian-inspired rice and grain recipe, ready in about 50 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 470 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

• 2 cups Arborio rice
• 1.5 tbsp truffle oil
• 1/2 cup dry white wine
• 4 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1 tsp salt
• 1 tsp fresh thyme

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp butter and 1 tbsp truffle oil in a large skillet over medium heat. Add onion and garlic, sauté 3 minutes until translucent. Add Arborio rice and stir 2 minutes to coat grains.
2. Step 2: Deglaze with white wine, stirring until absorbed. Add 1 cup broth, stirring constantly until liquid is nearly gone. Repeat, adding 1 cup broth at a time, waiting 1-2 minutes between additions until rice is creamy and al dente (about 18 minutes total).
3. Step 3: Remove from heat. Stir in Parmesan, remaining 1 tbsp butter, thyme, and 0.5 tsp salt. Let rest 5 minutes, then serve with additional truffle oil drizzled over top.