Truffle risotto

Truffle aroma compounds are volatile, so prolonged heat, light and air change them and the top and middle notes go first, which is why truffle is usually added as a garnish just before eating.

Saute grated garlic and grated shallot in butter and toast the arborio rice with them.

Add chicken stock and let it simmer down, stirring occasionally and adding more stock until the rice is cooked through and the starches have formed a creamy sauce.

Season with freshly grated parmigiano reggiano, stirring until creamy, then taste and add a touch of white wine vinegar for brightness.

For the cooked version, weigh 100 grams of risotto into a separate pan, fold in two grams of freshly grated black truffle and heat through about five minutes.

For the raw version, add one gram of freshly grated truffle to the top of each bowl of plain risotto and mix it in.

Mixed in well, the difference between cooked and raw is hard to pick; a bite straight off the top is noticeably different. Stirring the truffle in for the last five minutes with the parmigiano reggiano tasted more cohesive and rounded.