Parmesan risotto

1. Slowly bring the broth to a boil, reduce the heat to low, and let it bubble gently.
2. In a cast iron skillet, heat the butter and olive oil and sauté the onion over medium heat until soft – I have to keep stirring it. Then I pour the rice into the skillet and quickly and thoroughly mix it with the onion.
3. I add one ladle of the cooking broth to the rice, stirring constantly and scraping the rice from the bottom and sides until it absorbs all the liquid. I add another ladle, stirring constantly and scraping, and continue like this until the rice is soft but still firm to the bite. This takes about 25-30 minutes. About 2 minutes before the rice is cooked, I add the grated Parmesan cheese and a tablespoon of butter. I stir until the cheese melts. I taste, add salt if necessary, and immediately serve onto plates, garnish with truffle or olive oil and Parmesan cheese.