Risotto with Pebeyre Truffle Oil and Parmesan


  • 1 qt chicken broth
  • 3 T butter, divided
  • 1 T olive oil
  • 1/2 onion, minced
  • 1 1/4 c Arborio rice
  • 1/2 c white wine
  • 2 T Pebeyre Truffle Oil
  • 1/3 c grated Parmesan cheese
  • 1 tsp milk, or as needed
  • salt & freshly ground black pepper, to taste
  • 2 T fresh flat leaf parsley, chopped


  1. Heat chicken broth in a stockpot over medium-low heat until warmed.
  2. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; add onion and cook until translucent, about 2 minutes. Add rice and stir to coat; cook until fragrant, about 1 minute.
  3. Add wine and cook, stirring constantly, until liquid is absorbed, about 5 minutes. Add 1 ladle of the hot chicken broth and cook, stirring constantly, until liquid is absorbed. Continue adding broth 1 ladle at a time until rice is tender but firm to the bite, about 20 to 30 minutes.
  4. Stir in 2 tablespoons butter, truffle oil, Parmesan, and milk until fully incorporated. Season to taste with salt and pepper. Top with parsley. Garnish with additional Parmesan and a drizzle of truffle oil, if desired.

Recipe from allrecipes

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