Creamy mushroom risotto with pear-truffle jam

• 300g risotto rice (Carnaroli or Arborio)
• 250g button mushrooms (or porcini if available)
• 1 shallot
• 2 garlic cloves
• 1L hot chicken stock
• 15cl dry white wine 50g butter
• 50g grated Parmesan cheese
• 2 tablespoons Williams pear jam with truffles
• 2 tablespoons olive oil
• Salt and pepper

• Prepare the mushrooms: Clean and slice the mushrooms. Fry them in a pan with a little butter until the water has evaporated. Set aside.
• Risotto: Heat the olive oil in a saucepan. Sweat the finely chopped shallot and garlic without browning (2 minutes).
• Pearlize the rice: Add the rice and stir for 2 minutes until translucent.
• Deglaze: Pour in the white wine and allow to evaporate while stirring.
• Cooking: Add the hot stock ladle by ladle, stirring regularly. Wait for the liquid to be absorbed before adding the next ladle (about 18-20 minutes in total).
• Finishing: Remove from the heat and stir in the mushrooms, remaining butter, Parmesan and pear-truffle jam. Mix vigorously to create a creamy texture (called "mantecare").
• Serving: Serve immediately in soup plates. You can add a few shavings of Parmesan and a drizzle of truffle oil if you have it.

Tip: The jam adds a subtle sweet-savory touch and enhances the truffle aroma. Don't add salt until the end, as the Parmesan and broth are already salty.