RISOTTO DELL’ORTO E DEL BOSCO WITH FRESH WHITE TRUFFLE

In a saucepan, toast the rice with whole shallot. Add the white wine, let it evaporate, add vegetable broth and bring the rice to al dente cooking. Meanwhile, blend vegetables of  the broth and add them to the rice when it’s almost cooked. Remove from heat, add the butter and stir. Plate and  thinly slice White Truffle on top.