Ingredients

• 300 g carnaroli rice
  
• 1 shallot
  
• 200 ml white wine  
  
• 700 ml chicken stock  
  
• 150 ml full cream  
  
• 50 g grated truffle cheese  
  
• Olive oil for frying  
  

Preparation

Peel the shallot, cut into very small cubes and sauté in a pan with olive oil until golden brown.
Add the rice, stir briefly with a wooden spoon and pour in the white wine. Stir and wait until the white wine has been absorbed by the rice. Now add a ladleful of vegetable stock to the rice and simmer over a medium heat, stirring constantly.
Repeat this process until the liquid has been used up. Then stir the cream into the risotto, remove from the heat, stir in the grated truffle cheese and serve immediately.