Cut the eggs in half and take out the yolks. Finely chop the whites. Mash the yolks in a small bowl with the truffle and mushroom sauce or paste.

Put the stock in a saucepan and keep at a gentle simmer. Melt half the butter in a large, heavy saucepan and add the onion. Cook gently for 10 minutes until soft, golden and translucent but not browned. Add the rice and stir until well coated with the butter and heated through.

Begin adding the stock, a large ladleful at a time, stirring gently until each ladle has almost been absorbed by the rice. The risotto should be kept at a bare simmer throughout cooking, so don’t let the rice dry out – add more stock as necessary. Continue until the rice is tender and creamy, but the grains still firm. (This should take about 15–20 minutes depending on the type of rice used.)

Taste and season well with salt and pepper and beat in the remaining butter, truffled egg yolks, chopped egg whites and the parsley. Cover and let rest for a couple of minutes so the risotto can relax, then serve immediately. You may like to add a little more hot stock to the risotto just before you serve to loosen it, but don’t let it wait around too long or the rice will turn mushy. Serve topped with the flat-leaf parsley leaves.