Everyone loves truffle. Truffles are expensive as it is extremely hard to farm them, thus explain their value and the price tag.
Truffle goes well with dishes such as mushrooms, pasta, fries, risotto and seafood dishes. As the real truffle is extremely expensive, we usually replace it with truffle infused oil.
In this truffle risotto recipe, we are using the white truffle oil and many people usually ask if it's better to use white or black truffle.
White truffle flavor is more intense and it gives off a sweet and musky fragrance. However the fragrant also goes away very quickly whereas black truffle aroma is more lasting but the flavor is more subtle.
So it is really up to your personal preference which type of truffle to go for. Personally I prefer white truffle as the aroma is more intense and it has a garlicky flavor.
If you are using the truffle oil for the risotto, make sure you only drizzle the truffle oil over the risotto after plating it else the truffle oil aroma will get oxidized and lose its fragrance during the cooking process.
If you are feeling extravagant, you can even pan sear some scallops and top it up on your risotto! Truffle and scallops definitely goes well together!