Truffle and Parmesan Risotto

Warm chicken broth in a substantial cooking vessel over a moderate heat setting until it reaches the desired temperature, approximately 3 to 5 minutes.

Melt 1 tablespoon of butter and olive oil in a large, well-made pan over medium heat until the butter becomes liquid. Introduce sliced onion into the pan and cook until it loses its rawness, roughly 2 minutes. Combine cooked rice with the onion mixture and stir constantly until the rice is evenly coated, resulting in a fragrant aroma, approximately 1 minute.

Add wine to the rice mixture and stir continuously until all liquid is absorbed, taking around 5 minutes. Gradually add one ladle of hot broth to the rice mixture and cook, stirring constantly, until all liquid is absorbed. Continue adding ladle after ladle of hot broth in a repetitive process, until the rice reaches the desired level of tenderness without becoming mushy, approximately 20 to 30 minutes. If you exhaust the chicken broth supply before achieving the desired rice texture, finish cooking with hot water.

Combine grated Parmesan, remaining 2 tablespoons of butter, truffle oil, and milk in the pan until everything is fully incorporated. Season with chopped parsley, salt, and pepper to taste. Serve the dish immediately.