This Truffle Infused Olive Oil Risotto is a rich and creamy dish that beautifully highlights the earthy flavors of truffle, making it an elegant centerpiece for any dinner or special occasion!
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup Casa Penta Truffle Infused Olive Oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Fresh truffle shavings or additional truffle oil for garnish (optional)
Instructions:
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Prepare the Base: In a large saucepan or skillet, heat 2 tablespoons of Casa Penta Truffle Infused Olive Oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
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Toast the Rice: Add the Arborio rice to the saucepan and stir well to coat the grains with the oil. Toast the rice for about 2-3 minutes until it becomes slightly translucent around the edges.
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Deglaze with Wine: If using white wine, pour it into the saucepan and stir continuously until it has mostly evaporated, allowing the rice to absorb the flavors.
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Add Broth Gradually: Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle of broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
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Finish the Risotto: Once the rice is cooked, remove the saucepan from heat. Stir in the remaining Casa Penta Truffle Infused Olive Oil, grated Parmesan cheese, and chopped parsley. Season with salt and freshly ground black pepper to taste.
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Serve: Spoon the risotto into bowls, drizzling with additional truffle oil if desired, and garnish with fresh truffle shavings for an extra touch of luxury.