Risotto with White Truffles

Basic Risotto 7 cups chicken stock 3 tbsp olive oil 2 cups arborio rice salt and pepper to taste In a small saucepan bring the stock to a gentle simmer. Heat a 4-quart heavy-bottomed pot and add the oil. Add the arborio and toast the rice a few minutes but do not burn. Ladle in 1.5 cups of the simmering stock initially, stirring the rice costantly. Cook the rice over medium-low heat. When the liquid has almost been absorbed by the rice, add another 1/2 cup of the hot stock. Continue stirring and adding the remaining stock 1/2 cup at a time as the stock is absorbed. This should take about 30 minutes to cook and the arborio should be tender but firm to the tooth when done. Add salt and pepper to taste.