Truffle risotto with an earthy mix of 3 types of mushrooms: Porcini, Yanagi and Petit Bleu. The hardness of the rice was done just right, and was cooked with a good amount of truffle and cheese flavour. Although the freshly shaven slices of truffle sitting on top of the dish were slightly questionable, what makes up for it is the runny sous vide egg right in the center which tops everything off nicely. 💕