Risotto With White Truffles

• 6 tablespoons unsalted butter
• 3 shallots chopped fine
• 2 cups Arborio rice
• 1 cup dry white wine
• 6 to 7 cups chicken stock
• 1 tablespoon chopped garlic
• Coarse salt and freshly ground pepper to taste
• 1 1/2 ounces fresh white truffles

1. Melt two tablespoons butter in a heavy frying pan over low heat.
2. Add the shallots and cook until transluscent, about five minutes.
3. Pour in the rice and stir with a wooden spoon over medium heat until all the rice is coated with the butter.
4. Let it cook for three to four minutes, stirring frequently so that it absorbs the butter and turns opaque.
5. Add the wine, and cook till evaporated,then the chicken stock, a cup at a time, and cook the rice over medium heat, stirring constantly as the stock is absorbed by the rice.
6. When the rice is almost tender, after about 15 minutes, add the garlic.
7. Cook until the rice is al dente, about five to eight minutes more.
8. Season to taste with salt and pepper.
9. Let the rice sit off heat for two to three minutes.
10. Stir in the remaining butter.
11. Do not return to heat or the butter will melt without binding.
12. With a truffle cutter or sharp knife, shave off pieces of truffle and sprinkle them on the rice.

unsalted butter, shallots, arborio rice, white wine, chicken stock, garlic, salt, white truffles

Taken from cooking.nytimes.com/recipes/1147 (may not work)