This is a dish I cooked for my family with the focus being truffles. My family wasn’t to familiar with this delicious fungus so I grabbed about an oz from the farmers market as well as some green beans and clover sprouts. At the bottom there is truffled rissotto then rendered bacon and truffles with butter tossed with blanched green beans. Then I made some truffle oil and used some other seasonings and mixed it with lump crab meat. The bread also has some of the oil and it was toasted in the oven. I added the clover sprouts just for a pallet cleaning to not waist any of the truffle flavor. Garnished the dish with few fresh shavings of truffles on top.