Truffle risotto: using a heavy bottomed saucepan sauté the chopped shallots in 70 g of butter until softened but not coloured. Add the risotto and cook for a further 2-3 minutes, then add a ladleful of the boiling stock and stir. As the stock is absorbed add more where necessary.

Continue in this way until the rice is cooked but still ‘al dente’ in the centre (about 16 minutes). Remove from heat, stir in the rest of the butter and grated Parmesan and leave for 2 minutes before serving.

Divide between 4 warmed plates and serve topped with thinly sliced truffle.