Genuine Parmigiano-Reggiano Risotto with Truffle
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.
Ingredients
- 1.5 cups arborio rice
- 1/2 cup, finely grated Parmigiano-Reggiano
- 1/2 cup white wine
- 4 cups vegetable stock
- 2 tsp black truffle oil
- 3 tbsp butter
- 1, minced shallot
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat vegetable stock in a saucepan until simmering, then keep warm on low heat. Mince shallot and set aside.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
This has become our go-to pasta dish. We make it weekly.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
