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Truffle & Pea Parmesean Risotto

Don't be intimidated to make risotto at home. With these 2 steps, you can also make it without creating a mess!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: Italian
Keyword: Risotto, Truffle, Truffle & Pea Parmesean Risotto, Truffle Risotto
Servings: 4

Ingredients

  • 1 1/2 cups Arborio Rice
  • 5 cups Chicken Stock simmering; pull 1 cup off to the side
  • 1 cup Parmesan Cheese freshly grated
  • 1/2 cup Dry White Wine reduced/ cooked down a bit
  • 3 tbsp Unsalted Butter diced
  • 1 cup Peas frozen
  • Truffle Salt to taste
  • Black Pepper to taste

Instructions

  • Preheat the oven to 350 degrees. Place rice and 4 cups of the warm chicken stock into a dutch oven or casserole pan with a tight lid. Cover and bake for about 40 minutes (the liquid should be absorbed and the rice should be al dente).
  • Remove from the oven and stir in the remaining cup of chicken stock, cheese, reduced white wine, butter, truffle salt & pepper. Stir till all ingredients are well incorporated and then add your peas and stir until they warm up.