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1
Add the chicken stock to a sauce pan and bring to a boil.
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2
Reduce the heat and maintain a simmer over low heat while using the stock for the risotto.
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3
Add the shrimp to the stock to heat while working on the risotto.
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4
In a larger sauce pan, heat the oil and the butter over medium heat.
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5
Add the shallots and leeks and cook, stirring constantly for 2 minutes.
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6
Reduce the heat and the arborio rice and mix to coat.
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7
Cook for about 2-3 minutes or until the grains are translucent.
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8
Next pour in half of the champagne and cook, stirring constantly, until reducedabout 1-2 minutes.
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9
Gradually add the hot chicken stock, one scoop at a time and stir constantly until it is absorbed.
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10
Continue adding stock and stirring until absorbed.
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11
Increase the heat to medium again so that the liquid bubbles.
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12
Repeat for 20 minutes or until all of the liquid is absorbed.
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13
Once the chicken stock has been absorbed, stir in the remaining champagne and cook for another 2-3 minutes, or until the liquid is absorbed and the rice is creamy.
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14
Remove the risotto from the heat and stir in the SarVecchio until melted.
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15
Season with salt and pepper.
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16
To serve, spoon desired amount into bowls and garnish with shrimp and truffle oil.
