Cheesy Truffle Risotto

Directions

1. Heat olive oil in a pan, add onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes. Stir in heavy cream and parmesan cheese.

2. Stir in rice, 2 cups of broth, wine and bring to a low boil. Once boiling, reduce heat and simmer for 10 minutes on high until the rice starts to absorb the liquid.

3. After rice has simmered, stir in the remaining broth and spices. Stir constantly on medium heat for 10 minutes until rice has absorbed all liquid and is still slightly al dente.

4. Cook on low until all liquid has absorbed and cheese has melted. Garnish with additional grated Parmesan cheese and fresh shaved truffles if you have them!