Place butter, olive oil and onion in a microwave safe dish. Microwave for 3 minutes, covered, or until onion is translucent and butter is melted and fragrant. Add rice and microwave for 3 more minutes, covered. Stir after each heating. Add heated broth, 2 ladles*** at a time, and microwave for 5 minutes, uncovered. Repeat the same directions. When there appears to be only one ladleful left, add to dish, cover and microwave for 5 more minutes and let rest for 15 minutes. Just before serving, add 10 drops of white truffle oil and stir together gently.
** I used Swanson no-salt variety
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