How to make a Truffle Risotto with Alain Fabrègues

How to make a Truffle Risotto with Alain Fabrègues.
Ingredients
• 1 tbs olive oil
• 1 shallot finely chopped
• 20g crushed Manjimup Artisan Preserved Truffle Pieces per person
• 2 tbs Gourmet Truffle Jus
• 250g arborio rice
• 750ml good chicken stock
• 1 tbs butter
• a crank of black pepper
• 75g parmesan
Prepare the ingredients
Bring the stock to the boil. Add the olive oil and butter to a pan over gentle heat. Add the shallots and the crushed truffle and stir gently over a slow heat until the shallots are translucent but not browned. Add the rice and roll it in the pan with a wooden spoon, being careful not to colour the ingredients. Add a ladle of stock and stir gently. When the stock has been absorbed add another ladle. Continue adding stock until the rice has softened and is cooked. Remove from the heat and add butter, pepper and Gourmet Truffle Jus. Serve immediately with slices of truffle, olive oil and shredded Parmesan.