Parmesan risotto with truffle oil – Art of Living Cookshop
A beautiful almost gourmet dish, this Parmesan and truffle risotto is easy to make and offers amazing flavours.
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Ingredients
- 1L chicken stock
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 285g Arborio or risotto rice
- 120ml white wine
- 2 tablespoons butter
- 2 tablespoons truffle oil
- 25g grated Parmesan cheese
- 1 teaspoon milk, or as needed
- salt
- ground black pepper
- 2 tablespoons chopped fresh parsley, or to taste
- 1 small fresh truffle (if you’re feeling flash), grated
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