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Truffle Risotto Recipe

An easy but exquisite truffle risotto recipe you can make in your own kitchen, just like your favorite Italian restaurant.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Florentina


  • 2 1/2 tbsp butter
  • 1 small onion diced
  • 6 c vegetable stock hot + more as needed
  • 1/2 c white wine dry
  • 2 c Village Harvest arborio rice
  • 1 1/2 tbsp truffle butter
  • 2 tbsp truffle carpaccio or 1 small black truffle thinly shaved
  • 1/4 c Italian parsley minced


  • In a large skillet melt the butter and sauté the onion until translucent. Add the risotto rice to the pan and stir to coat in all the butter for a few minutes.
  • Add the wine to the skillet and simmer until almost fully evaporated.
  • Start adding the hot stock one ladle at a time making sure to cover the rice each time and maintain a constant ripple.
  • Repeat the process until the rice is al dente. Remove from heat and add 1/2 ladle of stock and stir well.
  • Place the truffle butter on top of the risotto and cover with a lid. Let the risotto sit covered for 5 minutes without touching it for the butter to melt from the steam.
  • Stir the risotto well and add the truffle carpaccio on top making sure to reserve a few truffle slices for garnish.
  • Spoon the risotto into bowls and sere garnished with the truffle slices and the minced parsley.