Exotic Italian Risotto with Black Truffles

Instructions:

1. Heat the olive oil and one tablespoon of butter in a large pan over medium heat.
2. Add the chopped onions to the pan and sauté until they become translucent.
3. Add the minced garlic and cook for another minute.
4. Add the Arborio rice to the pan and stir it in the oil until all of the grains are well coated and the rice becomes translucent.
5. Pour in the white wine and stir the rice for a couple of minutes until the wine is fully absorbed.
6. Begin adding the chicken broth slowly, one cup at a time. After each addition, stir the rice constantly until all of the liquid is absorbed before adding the next cup.
7. When all of the broth has been incorporated, add the parmesan cheese and the remaining butter. Stir everything together until the cheese and butter have melted and created a creamy texture.
8. Add the thinly sliced truffles, reserving a few for garnish. Stir to combine.
9. Season the risotto with salt and black pepper to taste.
10. Serve the risotto hot, garnished with the remaining truffle slices.