Decadent Truffle Risotto with Parmesan

1.In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.

2.In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and cook for an additional minute until fragrant.

4.Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted and coated with the oil and butter.

5.Pour in the white wine and stir until it is mostly absorbed by the rice.

6.Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

7.Once the rice is cooked, remove the skillet from heat. Stir in the remaining 2 tablespoons of butter, the grated Parmesan cheese, and the truffle oil. Mix well until creamy and smooth.

8.Season with salt and black pepper to taste.

9.Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.