Seasonal vegetable and sea truffle Risotto: sauté two garlic cloves in olive oil in a heavy bottomed saucepan until softened and discard. Add the rice and fry well until transparent. Add the white wine and simmer until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more as necessary. After 8 minutes add the asparagus tips and broad beans or peas, season to taste.

Continue in this way for a further 8 minutes or until the rice is cooked. Meanwhile wash and brush the sea truffles, and steam them until they have opened. Remove the risotto from heat and serve in four dishes garnishing with the sea truffles.