Yield: 2 Servings

Ingredients:

Parmigiano Basket:
• 4 ounces grated Parmigiano Reggiano
  
  Risotto:
• 3 Tablespoons extra virgin olive oil
• 2 shallots, thinly sliced
• 6 ounces Arborio rice
• ½ glass dry white wine
• ¾ gallon vegetable stock
• 3 ounces aromatic truffle butter
• 8 ounces Parmigiano Reggiano, grated
• 4 ounces raw Alba white truffle

Method:
For the Parmigiano Basket:
Put a 5-inch Teflon pan on a medium flame and let it warm up for a few minutes. Place a 5-inch bowl upside down on the table. When the pan is hot, sprinkle the whole bottom of the pan with 2 ounces grated cheese and let it cook for two minutes. When it starts to become golden, take it off the flame and use tongs to place the cheese on the upside down bowl. Use your hands to create the shape of a bowl and allow to cool. Repeat to make a second bowl.

For the Risotto:
Heat the olive oil in a large pot and cook the shallots until golden. Add the rice and toast until the bottom of pot becomes sticky and deglaze with the wine. Once dry, reduce the heat to low and gradually add the vegetable broth constantly stirring the rice and adding stock until cooked. When the rice is very close to being completely cooked, turn off the flame and let it sit covered for two minutes. Add the aromatic butter, the remaining cheese and the leftover extra virgin olive oil. Stir for a few minutes until the rice is creamy and serve immediately.

To Assemble:
Sit the Parmigiano Basket on a plate and fill with risotto. Using a mandolin, shave the truffle over the Risotto to finish.

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