Heat the oil, sauté half of the shallot cubes and garlic briefly, add rice and gradually fill up with the broth and sauté for approx. Just before serving, fold in the diced tomatoes, wild herbs and Parmesan and season with salt and pepper.

Simmer the remaining cubed shallots and port wine over medium heat until the liquid has almost evaporated. Then let it cool down and mix it with the soft butter, season to taste and put in the fridge.

Bring the cream with salt and nutmeg to the boil, then season with truffle oil and whip with a hand blender.

Marinate the shrimp in lemon juice and herbs, fry in a pan with butter, remove from the heat and let it steep. Finally sprinkle with salt.