Istrian Truffle Risotto with Parmesan and White Wine
Creamy risotto infused with the earthy aroma of Istrian truffles, enriched with Parmesan and dry white wine for a luxurious finish. This Italian-inspired pasta recipe, ready in about 35 minutes, layers Arborio rice, unsalted butter, shallots, finely chopped 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 420 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 cup Arborio rice
- 3 tablespoons unsalted butter
- 1/2 cup shallots, finely chopped
- 1/2 cup dry white wine
- 4 cups vegetable broth, hot
- 1/2 cup Parmesan cheese, grated
- 15 grams Istrian black truffle, thinly sliced
- 1 tablespoon extra virgin olive oil
- to taste sea salt
- to taste freshly ground black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 1/2 cup finely chopped shallots and sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Add 1 cup Arborio rice to the shallots and toast for 2 minutes, stirring constantly until the rice edges become translucent.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring continuously, until the wine is mostly absorbed.
- Step 4: Gradually add 4 cups hot vegetable broth, about 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for 18-20 minutes until the rice is creamy and al dente.
- Step 5: Remove the saucepan from heat and stir in 1/2 cup grated Parmesan cheese, 1 tablespoon extra virgin olive oil, and the remaining 1 tablespoon unsalted butter until melted and smooth.
- Step 6: Gently fold in 15 grams thinly sliced Istrian black truffle, reserving a few slices for garnish. Season with sea salt and freshly ground black pepper to taste.
- Step 7: Serve immediately, garnished with reserved truffle slices for an aromatic presentation.
Frequently asked questions
How long does Istrian Truffle Risotto with Parmesan and White Wine take to make?
Total time is about 35 minutes (10 min prep + 25 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 Istrian Truffle Risotto with Parmesan and White Wine?
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 Istrian Truffle Risotto with Parmesan and White Wine?
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 Istrian Truffle Risotto with Parmesan and White Wine 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.
What goes well with Istrian Truffle Risotto with Parmesan and White Wine?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
