Chive Risotto with Truffle Oil

Ingredience

Salt and pepper to taste

2 bunches fresh chives, chopped

1 cup parsley, chopped

1 tbsp olive oil

1 yellow onion, diced

1 cup Arborio rice

3/4 cup dry white wine

3 cups chicken broth, warmed

1 cup grated Parmesan

1 tbsp unsalted butter

1 tbsp white truffle oil

Pokyny

Heat oil in a pan and cook onion until soft. Add rice, stirring for 2 minutes. Add wine, cook until absorbed, then add broth gradually, stirring until rice is tender. Stir in chives, parsley, Parmesan, butter, and truffle oil. Serve immediately.