Genuine Parmigiano-Reggiano Risotto with Truffle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A true Italian masterpiece made with only authentic Parmigiano-Reggiano, slow-cooked to silky perfection with earthy black truffle oil. This italian-inspired pasta (vegetarian) ready in about 45 minutes layers arborio rice, finely grated Parmigiano-Reggiano, 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 580 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.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat vegetable stock in a saucepan until simmering, then keep warm on low heat. Mince shallot and set aside.
  2. Step 2: Melt 2 tbsp butter in a heavy pot over medium heat. Add shallot and cook for 2 minutes until translucent but not browned. Stir in arborio rice and toast for 2 minutes until grains are slightly translucent.
  3. Step 3: Pour in white wine and cook, stirring constantly, until fully absorbed (about 3 minutes), then add 1 ladle of hot stock. Stir continuously until liquid is absorbed before adding the next ladle.
  4. Step 4: Continue adding stock 1/2 cup at a time, stirring constantly, for 20 minutes until rice is al dente and creamy. Remove from heat.
  5. Step 5: Stir in grated Parmigiano-Reggiano, remaining 1 tbsp butter, and truffle oil until cheese melts and sauce becomes glossy. Fold in chopped parsley. Taste and adjust seasoning, then serve immediately.

Frequently asked questions

How long does Genuine Parmigiano-Reggiano Risotto with Truffle take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Genuine Parmigiano-Reggiano Risotto with Truffle?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Genuine Parmigiano-Reggiano Risotto with Truffle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Genuine Parmigiano-Reggiano Risotto with Truffle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Genuine Parmigiano-Reggiano Risotto with Truffle vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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