2 tablespoons White Truffle Olive Oil
1 cup onions, chopped
1/2 tablespoon garlic, minced
2 cups arborio rice
1/4 cup white wine
4 cups chicken stock
¼ cup Parmesan Asiago spread
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup heavy cream
Heat olive oil in pan, add onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes.
Stir in rice, 2 cups of broth and wine - bring to a low boil. Once boiling, reduce heat and simmer for 10 minutes on high until the rice starts to absorb the liquid.
After rice has simmered, stir in remaining broth and spices. Stir constantly on medium heat for 10 minutes until rice has absorbed all liquid and is still slightly al dente.
Stir in heavy cream and Parmesan Asiago Spread. Cook on low until all liquid has absorbed and cheese has melted.
Garnish with additional grated Parmesan cheese to taste.