4-5 cups chicken (or vegetable) stock, preferably homemade (check brand to make sure GF if necessary)
2 tablespoons Black Truffle Oil
2 cloves garlic, peeled and minced
2 shallots, peeled and finely chopped
1 cup arborio rice
1/4 - 1/2 cup of medium/dry white wine
1 - 2 tablespoons finely grated black truffle
14 ounces Pecorino cheese, grated
salt / pepper to taste
In a small pot, heat stock until just at a simmer, then turn the heat down to medium low, enough to just maintain the simmer.
In a medium to large pot, melt butter on medium-high heat and add in the garlic and shallots, cooking until they are soft and translucent. Then pour in the rice, stirring constantly with a wooden spoon in order to coat the rice with butter (and keep it from burning), cooking for another minute or two.
De-glaze everything with a generous splash of white wine, continuing to stir. Once the liquid has been absorbed from the wine, add in about 100 mL (1/2 cup) of the hot stock, stirring in a figure 8 pattern while the rice absorbs the liquid. Once it has absorbed the liquid, add another dose of stock to the rice, stirring continually, and repeat until the rice is soft and creamy, with an al dente texture. If you feel the rice is not soft enough after all the stock has been added, feel free to continue adding hot water until the rice is cooked to your desired doneness. If you feel the rice is ready before all the stock is used up, that's fine too.
Take the rice off the heat and stir in the grated truffle and Pecorino cheese. Add any salt/pepper to taste if desired and serve. Optionally, you can garnish with a couple of slices of fresh truffle to dress the dish up a little bit.