Saffron Risotto with Truffle Oil

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

A creamy Arborio rice dish infused with saffron and Parmesan, finished with a drizzle of truffle oil. This italian-inspired pasta (vegetarian) ready in about 40 minutes layers Arborio rice, Chicken broth, 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 320 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: 10 min Cook: 30 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp butter in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Step 2: Add the Arborio rice and stir for 2 minutes until the grains are coated in butter.
  3. Step 3: Pour in the white wine and stir until fully absorbed, about 2 minutes.
  4. Step 4: Add the saffron threads and 1 cup of broth. Cook over low heat, stirring occasionally, until the broth is absorbed (about 15 minutes total).
  5. Step 5: Repeat, adding 1 cup broth at a time, stirring until each addition is absorbed before adding more, until the rice is al dente (about 18-20 minutes total).
  6. Step 6: Remove from heat. Stir in the Parmesan cheese and truffle oil until the risotto is glossy and creamy.
  7. Step 7: Season with salt and pepper to taste.

Frequently asked questions

How long does Saffron Risotto with Truffle Oil take to make?

Total time is about 40 minutes (10 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 Saffron Risotto with Truffle Oil?

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 Saffron Risotto with Truffle Oil?

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 Saffron Risotto with Truffle Oil 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 Saffron Risotto with Truffle Oil 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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