Update: I made my risotto last night, using my jarred truffles, which are black summer truffles. I grated half of one into the risotto and shaved the other half for garnish. I did use Prosecco and Romano. It was very good, although probably not nearly as good as it would have been with fresh truffles. I probably should have used more than I did, but since a little truffle goes a long way I was hesitant.