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White truffle risotto

This decadent risotto recipe is a specialty of Piedmont, Italy. The intoxicating aroma of white truffles is irresistible! Perfect as a starter or main course.


At Oliviers&Co
Everyday olive oil
2 tbsp olive oil & white truffle
Summer truffle in olive oil
Truffle salt
1 cup risotto rice

At the market
4 cups chicken broth
1 onion, diced
1 bay leaf
1 sprig thyme
1/4 cup dry white wine
1/2 cup Parmesan cheese


In a small saucepan over medium heat, bring the chicken stock to the boil.

In another saucepan, heat 2 tbsp. olive oil and sauté the onion until soft and translucent.

Add the bay leaf and thyme and cook until fragrant, about 1 minute.

Add the risotto rice and toast lightly, coating with olive oil, for about 3 minutes.

Slowly add the wine and stir until it evaporates. Remove the bay leaf and thyme. Add just enough hot stock to cover the rice and stir constantly until the stock has been absorbed. Continue adding stock, stirring frequently, until the rice is tender but firm and the mixture is creamy.

Remove from heat.

Stir in Parmesan, olive & white truffle oil and truffle salt. Season with pepper.

Serve the risotto immediately in individual bowls with a few slices of summer truffle on top. Finish with a drizzle of truffle oil and grated Parmesan.

Oliviers & Co
Genève & Lausanne

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