Black truffle risotto, olive oil, parmesan, marscapone and brown butter

First, cook the rice in the white wine to moisten it. Cook it until there is almost no liquid left.

Add 100ml chicken stock at a time and repeat this process until the rice is cooked. it must be nearly dry each time.

Once cooked, at the oil, parmesan and marscapone and stir until melted. Instantly remove from the heat so the rice doesn't over-cook.

To make the brown butter fry the butter until brown.

To serve place the rice in a bowl, shave the truffle on top and add a tablespoon of brown butter.