Double truffle risotto

Directions

1. 1
   In a large sauce pan over medium heat, melt together the butter and olive oil.
2. 2
   Add the onion and minced garlic then saute until the onion becomes soft and slightly translucent
3. 3
   Add the rice and stir until the rice becomes completely coated and starts to turn opaque.
4. 4
   Add the white wine and continue to stir until the wine has completely evaporated ensuring to scrape any brown bits from the bottom of the pan.
5. 5
   Stir in the chicken stock in 1 cup at a time, ensue that the sock has been completely absorbed by the rice prior to adding the next cup.
6. 6
   Repeat until all 6 cups have been incorporated, and the rice is al dente.
7. 7
   turn the heat to low and stir in the truffle butter, continue to stir until the butter has melted an completely incorporated.
8. 8
   Stir in the Parmesan cheese, heavy cream, & truffle oil
9. 9
   Add salt and pepper to taste
10. 10
    Serve and enjoy!