12 ounces Arborio rice
20 ounces vegetable stock, hot
1 large shallot, chopped
2 Tbs. Butter, divided
2 ounces white wine (Pecorino would be best)
3 ounces parmesan cheese, freshly grated
4 ounces whole summer truffle
Cook the chopped shallot with 1 tablespoon of butter until it becomes translucent, about 3 minutes. Add the rice, and gently toss with a wooden spatula until the rice becomes brilliant. Add the white wine. When the wine is evaporated, add the stock, a little bit at a time, and keep stirring the rice for 16 minutes. Remove the risotto from the stove and add the rest of the butter and the Parmesan, keep stirring. Let the risotto rest for 1 minute. Plate it and, with a mandolin slicer, slice the truffle over the risotto in front of guests.