White Truffle Risotto

Peel, degerm the garlic and crush it.
Peel and chop the shallots.

Put the chicken stock to heat gently in a saucepan.
In a large pan or a flat non sticky pan (baking should be homogeneous), fry shallots and garlic with olive oil, without browning too much.
Pour the rice like "rain water" and stir using a wooden spatula, until it becomes slightly translucent (2 to 3 min).

Pepper and salt.
Pour in some chicken stock, to the height of the rice, and continue stirring.
Keep cooking (about 15-20 minutes) stirring regularly and adding a small amount of stock (as soon as rice grains reappear).
The rice must be saturated with juice and form waves.
Taste, it must be cooked but "al dente".

Grate the parmesan cheese.
Add the cream.
Continue stirring.
Check the seasoning (salt / pepper)
Add the grated parmesan cheese.
Remix.
Some add a piece of butter.
Dress on a plate or in hot soup plates (without molding).
Grate as much truffle as possible.
The rice should be unctuous, enjoyed with a spoon.

Select a rice full of starch like carnarolli (the best), arborio (more classic) or vialone nano. If possible make your own chicken broth.
Once started the cooking should NOT stop, or only after 13-14 min before adding the cream (then store the risotto in a chinaware dish).
At the same time as the rice you can add: mushrooms, chorizo, lardons, seeded tomatoes…