Risotto with Chives and Truffle Oil
In a medium saucepan over medium-high heat, bring chicken stock to a slow, steady simmer. In a small pan with boiling salted water, cook the chives and parsley 15 to 20 seconds. Drain in a colander and rinse under cold water. Pat the herbs dry with paper towels and mince; set aside.
In a large heavy 4-quart pan over medium heat, heat olive oil; add onion and saute for 1 to 2 minutes or until soft (be careful not to brown the onions).
Add the rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy). Add the hot chicken broth (1/2 cup at a time), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.
After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. The rice is done when it is tender, but firm to the bite. Turn off the heat and immediately add butter, herbs, 2/3 cup Parmesan cheese, and 1 tablespoon truffle oil, stirring vigorously to combine with the rice. Add salt and pepper to taste.
Transfer risotto to warmed serving plates and serve immediately, garnished with the remaining cheese and truffle oil.