White Truffle Parmesan Risotto

WHAT'S IN IT:

• 1 cup risotto
• 1/3 stick unsalted butter
• 1/4 cup EVOO
• 1 Vidalia onion or yellow onion, diced
• 2 tsp white truffle oil
• 1 cup cherry or grape tomatoes, halved
• 1 zucchini, diced
• 3/4 cup grated Parmesan cheese
• pinch red pepper flakes
• sea salt and pepper

MAKE IT:

1. Melt the butter together with the EVOO over medium heat. When the butter is melted, add the diced onion and let simmer until the onions are almost cooked (just before they are completely translucent). Add 2 tsp of white truffle oil and stir. Add the zucchini, salt, pepper and pinch of red pepper flakes to the simmering pan.
2. Add the risotto to the pan and stair together so it is completely coated with the liquid. Stir continuously while the liquid simmers and slowly absorbs into the risotto.
3. In a separate pan over medium-low heat, warm 3 cups of chicken stock. Once this is warmed through, turn the heat down to low.
4. When the risotto has absorbed the majority of the butter/EVOO liquid, slowly add the warmed chicken stock in 1/4 cup increments. Stir continuously as the risotto absorbs the liquid. When the chicken stock is absorbed into the risotto, add another 1/4 cup until it is fully cooked (about 20 minutes). 
5. When the risotto is done (all liquid is absorbed, tastes soft) add the halved tomatoes and Parmesan cheese. Fold this into the cooked risotto until fully melted and combined.