BLACK TRUFFLE RISOTTO RECIPES

Steps:

• Peel shallot and cut into small cubes. In a pot, heat butter until foamy and sauté the shallots until soft, then pour in a little wine and bring to a boil. Add the rice and cook, stirring, for 2 minutes. Add remaining wine, cook until almost completely evaporated while stirring, then pour in some chicken broth and simmer while stirring, until the rice has absorbed the broth. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
• Stir double cream and 50 grams (approximately 1 3/4 ounces) grated Parmesan cheese into the finished risotto. Season with salt and pepper. Divide risotto among warmed plates. Grate the truffleand  the remaining Parmesan and sprinkle over the risotto before serving.

Steps:

• Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the onions, corn, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Stir in the mushrooms and garlic. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, grated cheese and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Garnish with shaved truffles.