A basic risotto with parmesan | table&spoon

Ingredients

• 5-6 cups broth (chicken, vegetable)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/3 cup chopped onion or leek, chopped very finely
• 1 1/2 cups arborio rice or any other Italian risotto rice
• 1/4 cup dry white wine
• 1/2 cup parmigiano-reggiano cheese
• finish
• generous sprinkle of white truffle oil