Roast the rice with hot olive oil in a pan until it turns translucent, moisten with broth and thus start the cooking process of the risotto, stirring continuously with a wooden spoon.
Blend 50 g of black truffle with the butter until it obtains a creamy consistency.
Reduce the fresh cream together with the ginger in a small pot until it thickens.
When the risotto is cooked (after circa 16 minutes) add the truffle butter and the cheese.
Serve the risotto on a hot plate, decorated with the remaining truffle, a few drops of the ginger salsa and one egg yolk at the center of the plate.