Truffle Risotto Recipe

Peel and finely chop the shallot.

Sauté the chopped shallot in olive oil and butter in a saucepan. Add the round rice and toast it.

Moisten 1 liter of water. Cook gently while stirring until the water is absorbed by the rice.

Halfway through cooking, grate some truffle and season. Add a bit of water and keep stirring. Season with fine salt and freshly ground pepper.

Check the rice for doneness after about 30 to 40 minutes. Add water if needed to complete the cooking. The rice should remain creamy and not sticky. Add liquid cream at the end of cooking.

To finish, keep warm without boiling and serve very hot. Pour into shallow bowls and grate truffle over it.