risotto with Truffle Oil

1 quart low sodium chicken broth

2 tablespoons Butter Flavor Olive Oil
1/2 onion, minced
1 1/4 cup Arborio rice
1/2 cup white wine
2 tablespoons Butter Flavor Olive Oil
2 T 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 warmed.

Heat 2 tablespoons olive oil in a large, heavy-bottomed 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 1 ladle of hot chicken broth to the pan, cook until absorbed, stirring constantly. Continue adding 1 ladle 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.