Heat the broth and water to the boil in the 2 qt pot, set aside.
Grate the Parmesan cheese.
Peel and finely mince the shallot.
Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.
Deglaze the pan with white wine, increase heat to medium-high, cook until all of the wine has evaporated.
Reduce the heat to medium and add one ladle of hot stock to the pan.
Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only ¼ cup of stock left.
Turn down to low heat and add the white truffle butter, whipped cream, and Parmesan cheese. Stir until homogenous.
Add a couple drops of Champagne vinegar to heighten the taste.
Adjust the seasoning with Balinese Truffle Salt.
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