Truffle risotto is cheesy, has a creamy texture, and lots of sautéed fresh Swiss chard (our favorite leafy green!). The best part? The amazing truffle flavor, of course! After cooking the risotto, drizzle in a few tablespoons of a high quality black truffle oil. You will not believe how much it elevates the dish! Another must? Freshly grated Parmigiano Reggiano!
If you’ve never enjoyed this Italian favorite before, you might be wondering what is risotto? Risotto is made with short-grain, starchy Arborio rice. Typically, the rice is sautéed or toasted in olive oil, then has wine and chicken stock (or water) added a little at a time. To help release the starches in the rice and create that creamy texture that risotto is known for (without actually adding any heavy cream), someone has to stand and stir the rice constantly, every time another ladle of liquid is added, until it’s all fully absorbed and the rice is a perfect al dente. It can be laborious to say the least, which is why we absolutely love this easy weeknight truffle risotto recipe!
We’re using DeLallo’s Quick Cook Cheese Risotto, which cooks in just 15 minutes with very little stirring required. It’s what makes this risotto recipe simple enough for even the busiest weeknights.
You will love the texture of this risotto, and we’re certain you’ll crave this fall favorite all season long!
Ingredients For Truffle Risotto
While many risotto recipes call for standing over a stovetop and stirring Arborio rice nonstop with white wine and chicken broth, there’s an easier way! And it’s perfect for busy weeknights when you want to get dinner on the table quickly. Here’s what you’ll need:
- DeLallo Quick Cook Cheese Risotto: The easiest way to make risotto! Add water, then simmer for 15 minutes. It’s seriously creamy, but with an al dente bite.
- Unsalted butter: Used to sauté the shallot and Swiss chard in!
- Swiss chard: You can use any variety of Swiss chard you like: the most common varieties at most stores are green chard, red chard, and rainbow chard (used here)
- Shallot: Adds a subtle sweetness, as well as onion and garlic flavor to the risotto recipe.
- Parmigiano Reggiano: As with most risotto recipes, we add lots of freshly grated Parmesan. Use the good stuff, it has a salty and nutty flavor!
- Truffle oil: Most people cannot afford to use a fresh black truffle for grating (ugh, I wish!). Instead, use a high quality truffle oil. Our current favorites are TRUFF and The Truffleist!
- Freshly cracked black pepper: Use lots and lots of black pepper to add a ton of flavor to the dish! It rounds out the flavors!
- Arugula micro greens: We love to add arugula micro greens for serving. They add a spicy, peppery bite that really works well here.
Sometimes we crave risotto, but don’t necessarily want to make 8 portions and eat the leftovers all week long. DeLallo’s Quick Cook Cheese Risotto not only cooks quickly, but one package is the perfect size for two servings!
How To Cook Swiss Chard
We absolute LOVE sautéed Swiss chard! It is a low-calorie nutrient-dense leafy green that is so good for you. It cooks similarly to fresh spinach, but it has more texture and, in our opinion, a better flavor. Here’s to cook it at home like a pro:
- Separate the stems and leaves. First, trim the end off of each stem and discard. Next, use a knife to cut out the rib of the stem and separate it from the Swiss chard leaves. Chop the stems into ¼” thick pieces and set aside. To cut the leaves, simply fold them in half lengthwise, roll them up into a cylinder, then thinly slice. You should end up with pieces are that about 2-3″ long. Keep these separate from the chopped stems.
- Sauté the stems. Melt 2 Tbsp unsalted butter over medium-high heat, then add chopped Swiss chard stems and 1 thinly sliced shallot. Cook for 3-5 minutes.
- Cook the leaves. Add chopped Swiss chard leaves, stir well, then cook until tender, about 3 minutes more. Add lemon zest and ½ tsp Kosher salt. Taste and adjust seasoning.
If you were looking for a quick, healthy vegetable side dish, you could go ahead and serve this immediately. But we love adding winter greens to risotto or really any otherwise heavier dishes (stew, polenta, etc.). It adds a lot of nutrients, not to mention a beautiful color. Part of the reason we always reach for rainbow chard is because of the stems! They brighten up any dish!
How To Make Risotto
- Cook the risotto. Place 2 cups of cold water and the contents from the DeLallo Quick Cook Cheese Risotto into a medium saucepan. Stir, then bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes, stirring occasionally, or until all of the liquid has absorbed. Risotto should be tender, but with an al dente bite.
- Finish the risotto. To the cooked risotto, add cooked Swiss chard and stems, ¼ cup grated Parmigiano Reggiano, 2 Tbsp truffle oil, and about ½ tsp freshly ground black pepper. Stir very well.
- Plate the risotto. Divide the risotto into two large bowls. Garnish with additional Parmesan cheese, freshly ground black pepper, and micro greens, if using. Serve immediately!
Tips For The Best Truffle Risotto Recipe
- Use a really high quality truffle oil! We’ve tried so many out there. Our favorites are TRUFF and The Truffleist. The flavor is clean and not watered down. If you’re looking for other recipes that use truffle (oil or honey!), definitely check out our shredded brussels sprout salad, peach burrata salad, or these amazing fried goat cheese balls!
- When cooking Swiss chard, allow the stems to cook before you add the leaves to the pan. This will ensure that both are cooked evenly and properly.
- Use freshly grated Parmigiano Reggiano! It has a much better flavor than the packaged stuff.
How Long Will Risotto Keep?
Risotto will keep for up to 5 days in a refrigerator, but it is best eaten the day of. When risotto is made fresh, it has an almost soup-like texture. It’s thick and creamy, but also a bit loose. As the rice sits, it will continue to absorb any remaining liquid, making it more dense over time.
One great thing about DeLallo’s Quick Cook Cheese Risotto is the fact that one package is 2 servings, perfect for a one night meal for you and a guest!
How To Use Leftover Risotto
If you do happen to have leftovers we love to make risotto balls!
When you’re craving a quick, comforting, flavorful meal to warm you up, there’s not much that tops a big bowl of risotto. We can’t wait for you to try this!
If you make this Truffle Risotto recipe at home, please let us know by leaving a review and rating below!
Absolutely love risotto? Us too! Be sure to try our well loved butternut squash risotto!
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More fall recipes to try!
- Chorizo and Butternut Squash Pasta
- Beef Tenderloin With Parmesan Cream Sauce
- Pecan Crusted Chicken
- Pork Sugo (slow roasted pork shoulder)
- Prosciutto-Wrapped Turkey Tenderloin
*This post was sponsored by DeLallo. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
Truffle Risotto Recipe
Equipment
Ingredients
- 1 package DeLallo Quick Cook Cheese Risotto
- 2 Tbsp unsalted butter
- 1 bunch Swiss chard any variety
- 1 shallot thinly sliced
- ¼ cup grated Parmigiano Reggiano plus more for serving
- 2 Tbsp truffle oil plus more, as desired
- Freshly grated black pepper
- Micro greens or arugula, optional, for serving
Instructions
- Cook the risotto. Place 2 cups of cold water and the contents from the DeLallo Quick Cook Cheese Risotto into a medium saucepan. Stir, then bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes, stirring occasionally, or until all of the liquid has absorbed. Risotto should be tender, but with an al dente bite.
- Separate the stems and leaves. While the risotto is cooking, trim the end off of each stem and discard. Next, use a knife to cut out the rib of the stem and separate it from the Swiss chard leaves. Chop the stems into ¼" thick pieces and set aside. To cut the leaves, simply fold them in half lengthwise, roll them up into a cylinder, then thinly slice. You should end up with pieces are that about 2-3" long. Keep these separate from the chopped stems.
- Sauté the stems. Melt 2 Tbsp unsalted butter over medium-high heat, then add chopped Swiss chard stems and 1 thinly sliced shallot. Cook for 3-5 minutes.
- Cook the leaves. Add chopped Swiss chard leaves, stir well, then cook until tender, about 3 minutes more. Add lemon zest and ½ tsp Kosher salt. Taste and adjust seasoning.
- Finish the risotto. To the cooked risotto, add cooked Swiss chard and stems, ¼ cup grated Parmigiano Reggiano, 2 Tbsp truffle oil, and about ½ tsp freshly ground black pepper. Stir very well.
- Plate the risotto. Divide the risotto into two large bowls. Garnish with additional Parmesan cheese, freshly ground black pepper, and micro greens, if using. Serve immediately!
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