For the Risotto

1. Place the risotto base in a pot – add a pinch of salt the mushrooms and the chicken stock.
2. Place over a high heat then turn down to a gentle simmer.
3. Continue to stir until the chicken stick has reduced by 1/2.
4. Draw away from the high heat and add the cheese and truffle butter.
5. On a low heat stir until both the cheese and butter are melted.
6. Check the seasoning adding more salt if necessary.
7. Stir in the chives to finish.