risotto with truffle and parmesan

Ingredients

• Servings: 4
• 1 quart chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 onion, minced
• 1 1/4 cups arborio rice
• 1/2 cup white
• 2 tablespoons butter
• 2 tablespoons white truffle oil
• 1/3 cup grated parmesan cheese
• 1 teaspoon milk, or as needed
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh parsley, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• heat chicken broth in a stockpot over medium-low heat until warmed.
• heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
• pour into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. 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 butter, truffle oil, parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.