RISOTTO DELL’ORTO E DEL BOSCO CON TARTUFO BIANCO FRESCO

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.