1. Prepare the Broth

Start by heating your broth in a medium saucepan over low heat. Keep the broth warm throughout the cooking process, as adding cold liquid to the risotto will slow down the cooking and affect the texture. You can use either chicken or vegetable broth depending on your preference or dietary needs. A good quality broth will enhance the flavor of the risotto, so choose one that you enjoy.

2. Sauté the Aromatics

In a large, heavy-bottomed pot or skillet, heat the olive oil and butter over medium heat. Once the butter has melted and the oil is shimmering, add the finely chopped onion. Sauté the onion for 2-3 minutes, or until it becomes soft and translucent. This step will create a flavorful base for the risotto.

Next, add the minced garlic and cook for an additional 30 seconds, until fragrant. Be careful not to let the garlic burn, as it can become bitter.

3. Toast the Rice

Once the onions and garlic are cooked, add the Arborio rice to the pot. Stir the rice well to coat each grain in the oil and butter. Allow the rice to toast for 1-2 minutes, stirring frequently. This helps the rice absorb the flavors of the aromatics and adds a subtle nutty flavor to the dish. The rice will begin to look a little translucent around the edges, which is the perfect sign that it is ready for the next step.

4. Deglaze with Wine

Once the rice is toasted, pour in the dry white wine. Stir the rice continuously as the wine absorbs into the grains, making sure to scrape up any bits stuck to the bottom of the pot. The wine will add a subtle acidity to the risotto, balancing the richness of the butter and Parmesan.

Let the wine cook down for about 1-2 minutes until most of the liquid has evaporated, leaving behind a fragrant, flavorful base.

5. Cook the Risotto

Now, it’s time to add the warm broth. Begin by adding a ladleful (about ½ cup) of broth to the rice and stir gently. Allow the rice to absorb the liquid before adding another ladleful of broth. Continue this process, adding a ladleful of broth at a time, and stirring frequently to help release the starch from the rice, which will give the risotto its creamy texture.

This process will take about 20-25 minutes. Be patient, as the slow addition of broth allows the rice to cook evenly and develop its creamy consistency. Taste the rice every 5 minutes or so, and once it is tender but still has a slight bite (al dente), it is ready for the next step.

6. Finish the Risotto

Once the risotto has reached the perfect texture, remove the pot from the heat. Stir in the freshly grated Parmesan cheese, allowing it to melt into the risotto and create a rich, creamy base. The Parmesan will add depth of flavor and contribute to the silky texture.

Next, drizzle in the truffle oil, adjusting the amount to your taste. The truffle oil will add a luxurious, aromatic quality to the risotto, enhancing the overall flavor without overpowering it. Stir well to combine.

Taste the risotto and adjust the seasoning with salt and freshly ground black pepper. The dish should be well-seasoned but not overly salty, as the Parmesan will already contribute some saltiness.

7. Serve

Once the risotto is finished, spoon it onto plates or into bowls. For added elegance, garnish with extra grated Parmesan cheese and a drizzle of truffle oil. A sprinkle of freshly chopped parsley can add a pop of color and freshness to the dish.

Serve immediately, as risotto is best enjoyed fresh and hot.