Risotto with Black Truffles

• 2 Tbsp olive oil
• 2 shallots
• 250 g (1

Follow the method for the asparagus risotto, except add the white wine to the rice after cooking it with the shallots. Allow the rice to absorb the white wine before adding the bouillon.

At the end, cut the truffles into thin slices. Mix half of the slices into the risotto when it is completely finished and sprinkle the rest on the plates just before serving.