1) First make the risotto. Cook the onion in a little butter and blend with some white wine. Allow to evaporate completely.
2) In a separate pan cook the rice with the rest of the butter and then combine with the cooked onion.
3) Pour in the boiling broth, and let it simmer for about 15 minutes, stirring minute by minute to prevent the rice from sticking.
4) Remove from heat and tip in the parmesan and truffle paté. Season to taste.
5) Preheat the oven to 180℃. To make the waffles, cut 4 sheets of parchment paper, and place each 20g of Parmesan cheese in heaped spoonfuls on the sheets. Spread out the cheese into a circular shape and sprinkle with the truffle powder. Bake in the oven for a few minutes until the edges of the waffles start to brown.
6) Remove from the oven, and shape into round bowls whilst still hot, let cool for 10 minutes.
7) Take the waffle bowl and place it in the centre of a plate, fill it with the risotto and serve.
