Truffle Stock Risotto

Delicious

-Finely chop shallots and celery in equal parts, let them sweat with 50 grams of butter in a thick bottom pan on medium heat; when the vegetables are soft, add rice.

-Toast it for a couple of minutes, then add 20cl of white wine; keep stirring until it evaporated; meanwhile, add a ladle of stock every 2 to 3 minutes or when the rice is nearly sticking to the pot.

-After 10 minutes of repeating the process, add half of the truffle stock jar to flavour the rice (depending on the rice, it should take 18/20 minutes).

-2 to 3 minutes before the rice is cooked, add the other half of the truffle stock.

-When Al dente, remove from the heat, add Parmigiano Reggiano and a knob of butter.

-Let it rest for a minute and serve.