Heat chicken broth to simmering in a small saucepan and leave on very low heat. In a heavy- based, wide saucepan heat olive oil, add onions and cook until golden over medium heat. Add rice and stir to coat each and every grain with oil. Begin by adding 1 cup of hot stock, stirring with a wooden spoon to mix. Allow this liquid to be absorbed, then add 1/2 cup stock, stirring until evaporated. Continue to add broth by 1/2 cupfuls, stirring after each addition. Continue until rice begins to soften. Last addition of stock should just absorb into rice, leaving it slightly tight. Stirring quickly with a wooden spoon, add butter and cream . Risotto will become very creamy. Stir in herbs and cheese. Remove from heat and adjust seasoning to taste. Serve topped with freshly-grated cheese and drizzle with truffle oil, if using.
Yield: 4 servings