TRUFFLE RISOTTO FOR VALENTINE'S DAY

1. Heat a pan of water with the chicken stock cube and set aside.
2. Peel and finely chop the shallot and fry it for 2 minutes in a casserole dish with oil.
3. Add the truffle risotto while stirring, remembering to drizzle the white wine over the whole.
4. Stir until the wine has evaporated.
5. Once the wine has evaporated, add ladle after ladle of stock.
6. The cooking time is about 20 minutes. After 17 minutes taste to check the texture of the rice to your liking.
7. Once cooked, add the butter for a creamier result.

Before serving, remember to add a few slices of truffle!