Truffle risotto for 4 people: creamy recipe

Serves 4 · approx. 40 minutes · Easy to medium

A creamy truffle risotto brings Italian indulgence straight to your plate. Aromatic truffle rice, fine Parmesan cream and a touch of black truffle make this dish something special. Whether served as a festive main course or for a relaxed dinner with guests, this risotto delights with its velvety texture and intense aroma.

Ingredients for truffle risotto (serves 4)

350 g truffle risotto rice (2 packs of 175 g)
Approx. 1.1 l vegetable stock, plus more if needed
1 small onion, finely diced
1 pack (35 g) butter with black winter truffle
100 ml dry white wine (optional; vegetable stock can be used instead)
90 g Parmesan cream with white truffle
30–40 g freshly grated Parmesan, to taste
A pinch of fine sea salt with summer truffle
Freshly ground black pepper
Optional: summer truffle carpaccio for topping

How to prepare truffle risotto

1. Heat the vegetable stock

Heat the vegetable stock in a saucepan and keep it warm over low heat. Peel and finely dice the onion.

2. Sauté the onion and rice

Melt about half of the truffle butter in a wide saucepan over medium heat. Sauté the onion until translucent. Add the truffle risotto rice and cook for around 1–2 minutes while stirring.

3. Add the stock gradually

Deglaze with white wine if desired and let it reduce briefly. Add one ladle of warm vegetable stock and simmer gently while stirring regularly. Once most of the liquid has been absorbed, add more stock. Continue until the rice is soft on the outside but still slightly firm in the centre. Depending on the rice, this takes around 18–25 minutes; follow the package instructions.

4. Finish with Parmesan cream

Remove the saucepan from the heat and stir in the Parmesan cream with white truffle, grated Parmesan and the remaining truffle butter. Add a little warm stock if needed so the risotto remains creamy and slightly flowing.

5. Season and serve

Season with a little truffle salt and black pepper. Serve immediately on preheated plates. Garnish with Parmesan and a few slices of summer truffle carpaccio if desired.

Our tip for especially creamy truffle risotto

A good risotto should spread slightly on the plate. If needed, add a small splash of warm stock at the end. Always stir in the Parmesan cream and the remaining truffle butter after cooking. For a heartier variation, add some soaked dried porcini mushrooms.