(Serves 4)
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Step 1: Using a fine cheese grater, grate two thirds of fresh truffles into a mixing bowl with grated cheese into the same bowl, ad add the diced butter and 1tbsp olive oil. Mix gently. Then set aside.
Step 2: Place the stock into a small saucepan, bring to the boil, then keep on a slow simmer.
Step 3: Meanwhile, using a heavy based flat bottomed pan, sauté the onion in 1tbsp of olive oil until translucent.
Step 4: Add the rice to the onion and heat through until all grains are hot and coated in oil.
Step 5: Add 1 cup of wine to the rice and stir until evaporated. Then add 1 cup of hot stock, again stirring until absorbed by the rice.
Step 6: Keep adding small quantities of stock until rice is cooked.
This will take approx. 15 minutes from adding 1st cup of wine. Rice should be al dente, not too runny, but moist with no excess liquid remaining.
Step 7: Take off the heat and add the diced butter, fresh truffle and parmesan mixture, and quickly beat into the risotto until you get a creamy finish. Leave for 1 minute.
Step 8: Plate up the risotto, shave the remaining fresh truffles over the individual portions at the table to ensure that you maximise the experience of the fresh truffle aroma.
