I don’t eat much rice, but every once in a while, a good creamy risotto is so good!
1 cup Arborio rice
1 cup diced yellow onion
1/2 c. white wine
3 to 4 cups chicken broth, warmed
1 c. grated parmesan cheese
2 T. butter
Truffle oil or truffle salt
I package chives, minced
2 T. parsley, minced
Heat some olive oil in a pot. Add the onions and sauté until translucent. Add the rice and sauté a few minutes. Pour in the wine and stir constantly until the wine evaporates. Add the broth, one scoop at a time, and cook until the broth is incorporated. Continue in this manner until the rice is tender.
Add in the parsley, chives, butter, and parmesan cheese. Stir for a while and add some pepper and either the truffle salt or the truffle oil. Stir and serve.
Top with some more Parmesan cheese, if desired.