Parmesan Risotto with Black Truffle Oil

Warm up your winter evenings with this creamy truffle risotto, both refined and comforting. Light, delicious, and easy to prepare, it’s elevated with our black truffle olive oil and summer truffle pieces.

At Oliviers&Co
1 tbsp Black Truffle Olive Oil
Summer Truffle in Olive Oil

At the market
Risotto rice
1/4 cup parmesan
2 shallots
1 glass of white wine
5-10 chicken breasts pieces
1 tbsp butter
2 onions, minced
3 mushrooms, minced

Place a cooking pot over a low flame. Take another pan and fry shallots in olive oil, until clear. Pour into cooking pot when done.

Pour rice into the cooking pot and stir everything until well mixed.

Over medium heat, pour the wine and stir until evaporated. Add the remaining ingredients and allow the wine vapor to evaporate before continuing.

After 20-30 minutes, stir in truffle oil, butter and parmesan.

Sprinkle with additional parmesan and garnish with pieces of summer truffle.