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Risotto with Truffles

Serves 6-8


  • 11 oz. of Rienzi Arborio Rice
  • 1 onion finely chopped
  • 2 oz. of butter
  • 2 oz. Rienzi Extra Virgin Olive Oil
  • 4 oz. Rienzi Parmesan cheese
  • Salt and pepper
  • 1 glass of Santa Maria Pinot Grigio Puglia
  • Several cups of meat stock (can be substituted with vegetable stock)
  • 1/2 oz. of white truffle per person


1.Saute the very finely chopped onion in oil.
2. When it is golden, add the rice.
3. Stir over a medium-high flame for 2-3 minutes, then add the wine.
4. Let the wine evaporate completely and begin to add the stock a little at a time, stirring after each addition, until the rice is tender, but not mushy.
5. Add salt and pepper to taste.