Ingredients

Risotto

• 2 tbsp olive oil
• 100g butter
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 450g risotto rice
• 350ml white wine
• 1.5 litres of vegetable or chicken stock
• 80g parmesan cheese, grated
• 80-100g truffle

Scallops

• 1 tbsp olive oil
• 18 scallops, without roes
• maldon salt and freshly ground black pepper
• truffle infused oil

Method

1. Risotto: Pour the stock into a large saucepan and place it over a high heat and bring it to the boil, and reduce it to a strong simmer.
2. Place a large saucepan with the olive oil and half the butter, over a moderate heat. Add the onion to the pan and sweat until tender and transparent, add the garlic and saute for a further minute. Add the rice to the pan and stir with a wooden spoon so that the rice is well coated. Stir in 250ml of the white wine and simmer until absorbed. Ladle some simmering stock over the rice so that it is just covered, stir the rice over the heat until it has absorbed the stock, repeat this process until all the stock is absorbed and the rice is tender with a little bite (al dente).
3. Remove the risotto from the heat and stir in the remaining butter, wine, 20g of truffle shavings and the parmesan, cover and set aside for a few minutes, while you cook the scallops.
4. Scallops: Heat a tablespoon of olive oil in a frying pan over a high heat. Season the scallops with a little salt and pepper, and place in the hot pan. Cook the scallops for 30 seconds on each side so that they are just sealed and slightly coloured. Serve.
5. To Serve: Fill ramekins or dariole moulds with the risotto and turn out onto the centre of each plate (alternatively neatly spoon the risotto into the centre of each plate; a round cutter can be used for this purpose). Scatter shavings of truffle over the risotto. Arrange three scallops around each serving of risotto and drizzle over the truffle oil. Serve.