Ingredients
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium green bell pepper, diced
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 cups Arborio rice
- ½ cup dry white wine
- 6 cups warm chicken broth
- ½ pound fresh asparagus, trimmed
- ¼ cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 1 tablespoon milk, or as needed
Why This Dish Is So Satisfying
Cooking Tips
- Stir the risotto gently and consistently for a creamy texture without it sticking to the pan.
- Add the truffle or truffle oil at the end to preserve its delicate aroma and flavor.
Step 1
Melt the butter and olive oil together in a large pan over medium heat. Once hot, toss in the bell pepper, onion, and garlic, and cook everything until it’s soft and fragrant, about 2 to 3 minutes. Add the rice and stir it around for a minute or two, making sure each grain is nicely coated.
Step 2
Pour in the wine and let it cook off, stirring until it’s mostly absorbed. Then, begin adding the broth bit by bit—start with a cup, stirring until the rice soaks it up, then continue adding half a cup at a time. When you add the last cup of broth, toss in the asparagus so it cooks along with the rice. This whole process should take around 15 to 20 minutes, and you’re aiming for the rice to be tender but still have a little bite.
Step 3
Once the rice is just right, stir in the Parmesan, truffle oil, and the rest of the butter. Add a splash of milk to get the risotto as creamy as you like. Finally, cover the pan and let it sit for a few minutes before serving, so all the flavors can come together beautifully.
