Risotto with Truffle and Parmesan

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  64 tbsp or 960g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Brown rice

  Long-grain, raw

  1 ¼ cup or 231g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Butter

  Unsalted

  2 tbsp or 28g

• White Truffle Oil

  Roland - Freshdirect

  2 tbsp or 30g

• Parmesan cheese

  Low sodium

  ⅓ cup, grated or 33g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat chicken broth in a stockpot over medium-low heat until warmed.
2. 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.
3. Pour wine 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.
4. Mix 2 tablespoons butter, truffle oil, Parmesan cheese, into risotto until fully incorporated; season with salt, pepper, and parsley.