Instructions: Quickly pan sear shallots and truffles in 2 oz. White truffle oil. Add aborio rice, salt and pepper. Mix rice in oil. When every grain of rice is coated (in oil), deglaze pan with white wine. Add chicken stock slowly, 4 oz. at a time until all is absorbed. Add cream, butter, 2 oz. white truffle oil and cheese while continuously stirring. Serve on warmed plates and sprinkle with grated grana padana cheese.

SERVINGS: 10 GUY SOCKRIDER, CEC: TOP O THE COVE CHEF EXTRAORDINAIRE

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