1 fresh truffle
Small bunch chives snipped
25g chopped onions
100g short grain risotto rice
185ml chicken or vegetable stock
25g grated parmesan cheese
Place the rice in a jar with the truffle, seal with a lid and place in the fridge for a couple of hours or overnight.
Melt the butter in a saucepan and add the chopped onions, cook gently for around 2 to 3 minutes, allowing the onions to soften without gaining colour.
Add the rice and continue to cook for around 2 to 3 minutes. Add the stock, little by little and season with salt and pepper. Stir frequently and if necessary add more stock until the rice is cooked, when the rice is cooked it should have absorbed all the stock. Stir in the butter, parmesan cheese and chives. Divide into your chosen serving dish and finally shave the truffle over the top.