Black Truffle Risotto

Sauté garlic and shallot in olive oil for 1-2 minutes then add rice. Sauté until opaque.

Add the white wine and cook until all the liquid is absorbed.

Add 1 cup of chicken broth and continue stirring often until the broth has almost completely been absorbed.

Keep repeating until 1 cup of broth remains.

Add the last cup of chicken broth, salt, pepper and truffle zest and stir until about 1/2 of the liquid has been absorbed. Remove from heat and stir in cheese.

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