For 2 people
For 2 people
Take care to gently brush the truffle under a stream of cold water, dry it and peel it while keeping the trimmings. Whisk the butter continuously until it regains its initial density, cover it with film and set it aside in a cool place.
Heat the white stock and chicken stock together.
Chop and dice the shallot into small pieces, then place it in a bowl with vinegar. Mix well and set aside.
Place the rice in a cast-iron skillet and heat gently, stirring occasionally, until hot to the touch. Add a ladleful of hot stock and broth, stir continuously with a wooden spatula, and repeat this process as soon as the rice begins to lose moisture. Continue cooking until the rice is al dente.
Grate the Parmesan cheese, heat the chicken juices and put them in a pipette, grind the pepper, and strip and chop the oregano. Place the truffle butter, grated Parmesan cheese, drained shallots, pepper, and oregano over the rice. Cover and let it sit off the heat for five minutes.
Mix the ingredients to create an emulsion, then arrange everything on plates. Grate some truffles over the top and add a drizzle of high-quality olive oil, a few grains of fleur de sel, and the chicken juices.
Enjoy hot.
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