Risotto with Fresh Truffles

I made this amazing dish for the first time on New Year’s Eve 1990 at the home of Rupert Rosenblum, a friend who happens to have one of the finest French burgundy cellars in the country. Rupert is also incredibly generous with his collection and served a Puligny Montrachet La Truffière, a rare white burgundy renowned for its affinity to the bouquet and flavour of truffles. Needless to say, the experience was quite magical.