True Italian Truffle Risotto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy Arborio rice dish infused with black truffle shavings, white wine, and Parmesan, finished with a touch of butter and thyme. This Italian-inspired rice and grain recipe, ready in about 40 minutes, layers Arborio rice, truffle shavings, 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 480 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 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp butter in a large skillet over medium heat. Add 300g Arborio rice and stir for 2 minutes until the grains are coated.
  2. Step 2: Pour in 1/2 cup dry white wine and cook until fully absorbed, about 3 minutes.
  3. Step 3: Add 1/2 cup grated Parmesan cheese and 1 tsp thyme. Stir until the cheese melts.
  4. Step 4: Begin adding 1 cup hot broth at a time, stirring constantly, waiting for each addition to be absorbed before adding more. Repeat until the rice is creamy and al dente (about 18-20 minutes total).
  5. Step 5: Remove from heat. Stir in 2 tbsp truffle shavings and 1 tbsp butter. Let rest for 5 minutes before serving.

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