risotto with Truffle Oil
If you're a fan of truffles, this is the recipe for you. It really highlights the flavor and aroma of good-quality truffles.
1 quart low sodium chicken broth
2 tablespoons Butter Olive Oil
1/2 onion, minced
1 1/4 cup Arborio rice
1/2 cup white wine
2 tablespoons Butter Olive Oil
2 tablespoons White or Black Truffle Oil
1/3 cup Parmesan cheese
1 teaspoon milk, or as needed
Salt & freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Heat the chicken broth in a stockpot over medium-low heat until hot but not boiling.
Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven. Add the onion, cook and stir until translucent, about 2 minutes. Add the rice and stir to coat; cook and stir until fragrant, about 1 minute.
Pour the wine into the rice mixture. Cook while stirring until the liquid is absorbed, about 5 minutes. Add about a cup of hot chicken broth to the pot; cook until liquid is absorbed, stirring constantly. Continue adding a cup of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
Mix 2 tablespoons of olive oil, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt and pepper, garnish with parsley.