Truffle risotto

This risotto consists of 2 steps: the risotto and a fondue to go with it.
Ingredients for 4 serves
For the risotto:
Vegetal stock
50 gr butter
1 scallion
360 gr Vialone Nano rice “Domenico Fraccaroli”
½ glass white wine
80 gr Parmesan cheese
1 truffle
For the fondue:
200 gr robiola cheese
2 tblspoons of cream
2 egg yolks
The risotto:
Heat the stock and, in a separate pan, heat a little bit of butter and the scallion chopped finely, adding a little bit of stock if necessary.
Add the rice, turn up the heat and stir it briskly with a wooden spoon. The rice will now begin to lightly fry, keep stirring and after a minute it will look slightly translucent.
Add the wine and stir until it evaporates. Add a good pinch of salt and a ladle of stock, stir until the liquid is fully absorbed.
Add half of the butter and of the Parmesan. 
Add another ladle of stock to the rice and stir until the liquid is fully absorbed. When it appears almost dry, add another ladle of stock and repeat the process. As the rice cooks you will see that it will take on a creamy consistency as it begins to release its natural starches. 
When the rice is soft but still firm to the bite, remove the pan from the heat and add the remaining butter.
Remove from the heat and add stracchino cheese and mix it stirring.
Serve it right away and garnish the plate with a sprig of marjoram.

The fondue:
Cook the robiola cheese and the cream in a bain-marie and stir until the cheese melts.
Remove the pan from the heat and ass the egg yolks stirring gently, then put it back on the heat.
Add salt if necessary and stir until it takes on a creamy consistency.

Now put the rice in the plates and make a hole in the middle of it. Fill the hole with the fondue, and spread with truffle flakes.
… Buon Appetito!