In a large sauce pan over medium heat, melt together the butter and olive oil.

Add the onion and minced garlic then sauté until the onion becomes soft and slightly translucent

Add the rice and stir until the rice becomes completely coated and starts to turn opaque.

Add the white wine and continue to stir until the wine has completely evaporated ensuring to scrape any brown bits from the bottom of the pan.

Stir in the chicken stock in 1 cup at a time, ensue that the sock has been completely absorbed by the rice prior to adding the next cup. Repeat until all 6 cups have been incorporated, and the rice is al dente.

turn the heat to low and stir in the truffle butter, continue to stir until the butter has melted an completely incorporated.

Stir in the Parmesan cheese, heavy cream, & truffle oil

Add salt and pepper to taste

Serve and enjoy!

(Note: you can garnish each serving with a splash of the truffle oil and black pepper)