What happens when you mix our white truffle olive oil and Sutter Buttes Parmesan Asiago Tapenade with a few other pantry staples? You get this Cheesy Truffle Risotto! This rich side dish is delicious paired along chicken or salmon, or eaten on it’s own! (Plus it’s easier to make than you would think!)

Ingredients:
2 Tbsp – White Truffle Olive Oil
1 cup – Onions, chopped
1/2 Tbsp – Garlic, minced
2 cups – Arborio rice
1/4 cup – White wine
4 cups – Chicken stock
¼ cup – Parmesan Asiago spread
1/2 tsp – Pepper
1/2 tsp – Salt
1 cup – Heavy cream

Directions:
Heat olive oil in pan, add onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes. Stir in rice, 2 cups of broth and 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. After rice has simmered, stir in remaining broth and spices. Stir constantly on medium heat for 10 minutes until rice has absorbed all liquid and is still slightly al dente. Stir in heavy cream and Parmesan Asiago Spread. Cook on low until all liquid has absorbed and cheese has melted. Garnish with additional grated Parmesan cheese to taste.  **  Serves 4  **