BRING THE STOCK TO A LOW SIMMER ON TOP OF THE STOVE.
PEEL AND MINCE THE SHALLOT.
MELT 2 TBSPS BUTTER WITH 1 TBSP OF OLIVE OIL IN A LARGE SAUCEPAN, PREFERABLY ONE WITH CURVED SIDES.
ADD THE MINCED SHALLOT AND COOK ON A LOW FLAME FOR A MINUTE OR TWO. THE SHALLOT SHOULD BE SOFT BUT NOT BROWNED.
GRATE 1/2 CUP OF PARMESAN CHEESE.
STIR IN THE RICE. SEASON WITH SALT AND WHITE PEPPER. STIR FOR A MINUTE, THEN ADD 1/2 CUP OF WHITE WINE. CONTINUE TO STIR UNTIL THE RICE HAS ABSORBED THE WINE.
POUR IN ABOUT 1 CUP OF THE SIMMERING STOCK. COOK, STIRRING FREQUENTLY. (I USE A WOODEN FORK WHICH SEPARATES THE GRAINS BUT A WOODEN SPOON WILL DO NICELY.)
CONTINUE ADDING STOCK ABOUT A CUP AT A TIME, STIRRING, UNTIL THE RICE IS AL DENTE AND THE STILL LIQUIDY.
JUST BEFORE THE RICE IS DONE, THINLY SHAVE THE TRUFFLE WITH A VERY SHARP, THIN-BLADED KNIFE. (I USED A JAPANESE CLEAVER.)
WHEN THE RICE IS DONE, TURN OFF THE HEAT AND QUICKLY STIR IN THE CHEESE AND ABOUT 2 TBSPS OF BUTTER. IF THE RISOTTO HAS DRIED OUT TOO MUCH, ADD A BIT MORE STOCK.
SPOON RISOTTO INTO TWO WARM SOUP BOWLS.
SCATTER WITH TRUFFLES AND INHALE THE AROMA. SCATTER WITH CHOPPED CHIVES.
SERVES TWO
