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Ingredients

• 2 bunches fresh chives
• 1 cup firmly packed fresh flat-leaf parsley leaves
• 1 Tbs. olive oil
• 1 yellow onion, diced
• 1 cup Arborio rice
• 3 1/2 cups chicken stock, warmed
• 1 cup freshly grated Parmigiano-Reggiano
  cheese
• 3 to 4 Tbs. unsalted butter, at room temperature
• Salt and freshly ground pepper, to taste
• 1 Tbs. white truffle oil, plus more for garnish
• 1 small preserved black truffle, sliced paper-thin

Description

Williams-Sonoma