Decadent French Truffle Risotto with Parmesan and Chives

Ingredients

• 1 cups Arborio rice
• 4 cups chicken stock, low-sodium
• 1 cup dry white wine
• 1 cup Parmesan cheese, freshly grated
• 2 tablespoons truffle oil
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chives, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a medium saucepan, bring the chicken stock to a simmer over medium heat, then reduce the heat to low to keep it warm.
2. 02
   In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
3. 03
   Add the minced garlic to the pot and sauté for another 1 minute, until fragrant.
4. 04
   Stir in the Arborio rice, ensuring each grain is coated with oil, and cook for 2 minutes, allowing the rice to toast slightly.
5. 05
   Pour in the white wine and stir continuously until it is completely absorbed by the rice.
6. 06
   Add a ladleful of warm chicken stock to the rice, stirring constantly, until the liquid is absorbed. Repeat this process, adding stock one ladle at a time, until the rice is creamy and cooked al dente, about 18-20 minutes.
7. 07
   Remove the pot from the heat and stir in the butter, Parmesan cheese, and truffle oil. Season with salt and freshly ground black pepper to taste.
8. 08
   Garnish the risotto with freshly chopped chives before serving.