PREPARATION
STEP 1
In a skillet, brown the two shallots and the white onion, chopped in the butter. Let brown for 2 to 3 minutes.
In a saucepan, prepare the chicken broth.
2ND STEP
Add the rice. When the grains are translucent, pour some of the broth to cover the rice. Leave to cook over low heat.
STEP 3
Once the broth has completely been absorbed by the rice, add the stock back to the pan. Repeat the operation until you obtain a creamy-textured preparation. The rice grains should remain crunchy.
STEP 4
Add 2 tablespoons of fresh cream, and the grated Parmesan. To mix together.
STEP 5
Finish by adding the truffle chips and their juice.
STEP 6
Arrange the risotto in soup plates.
STEP 7
To grate fresh truffle in thin strips to cover the rice.
