400g risotto rice
1 litre vegetable or chicken stock
50ml olive oil
12 turns of black pepper
2 bay leaf
1 onion or 4 medium shallots, peeled and finely diced
6 cloves of garlic, finely chopped
350ml white wine
40g sour cream or mascarpone
40g grated parmesan
Little lemon juice
Heat a large sauté pan on a low to medium heat with the olive oil and sweat off the shallots, garlic, adding salt, pepper and the bay leaf, cooking for 3-4 minutes until just tender.
Add the rice and cook for 2-3 minutes, stirring all the time so they soak up the excess oil. Add the white wine and cook until absorbed.
Slowly add the vegetable stock to the rice which will take around 16-18 minutes to cook.
Finish the risotto with the parmesan, sour cream or mascarpone, a little lemon juice. Finish with some shaved truffle.