Asparagus Truffle Risotto

Created by The Truffleist


Truffle Risotto

serves 2


  • 1 c arborio rice
  • 4 c chicken stock
  • 3 Tbs The Truffleist truffle butter
  • 1 sm shallot
  • 1/4 c white wine
  • 1/2 c parmesan cheese
  • 1 bunch asparagus
  • kosher salt to taste
  • freshly ground pepper to taste


  1. Finely chop shallot. Cut asparagus into small pieces. Heat chicken stock in a pot.
  2. In a medium pot, melt 2 Tbs truffle butter. Gently saute shallot with a bit of salt until completely
  3. translucent, about 3-4 min.
  4. Add rice, and toss to coat in butter. Let the rice cook in the butter until it starts to become translucent.
  5. Add wine, and stir to combine. Allow most of the wine to absorb into the rice.
  6. Start to add your stock, 1/2 c at a time, stirring it in. When the liquid has been almost completely
  7. absorbed, add the next ladle of stock.
  8. Continue to add stock, stirring regularly, until rice is al dente and creamy, about 20-30 min. When you
  9. think the rice is almost ready, add in chopped asparagus.
  10. Finish with remaining tablespoon truffle butter, and grated parmesan, and season to taste.
  11. To serve, grind pepper over the top with more parmesan.
  12. Enjoy!
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