Recipes Side Dishes Rice and Grains Chive Risotto with Truffle Oil
Chive Risotto with Truffle Oil

Chive Risotto with Truffle Oil

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4 Serves 4.


  • 2 bunches fresh chives
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 1 Tbs. olive oil
  • 1 yellow onion, diced
  • 1 cup Arborio rice
  • 3 1/2 cups chicken stock, warmed
  • 1 cup freshly grated Parmigiano-Reggiano
  • 3 to 4 Tbs. unsalted butter, at room temperature
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. white truffle oil, plus more for garnish
  • 1 small preserved black truffle, sliced paper-thin


Bring a small pot of salted water to a boil over high heat. Add the chives and parsley and cook for 15 to 20 seconds. Drain in a colander and rinse under cold water. Pat the herbs dry with paper towels and mince.

In a risotto pan over medium heat, warm the olive oil. Add the onion and sauté, stirring, until translucent, 3 to4 minutes. Add the rice and sauté, stirring constantly, until translucent, 3 to 4 minutes. Add the stock 1/2 cup at a time and cook, stirring constantly, adding more stock as needed. Continue untilthe rice is tender but firm to the bite, 20 to 25 minutes.

Stir in the herbs, 2/3 cup of the cheese, the butter, salt, pepper and the 1 Tbs. truffle oil. Serve immediately, garnished with the remaining 1/3 cup cheese, truffle oil and truffle slices.
Serves 4.
Williams-Sonoma Kitchen.