Spring Time Black Truffle Risotto

1. In a pot, heat the chicken stock to a simmer.
2. In a large stock pot, or any heavy bottomed pot, melt the butter and olive oil over medium-low heat. Add the minced shallots and a pinch of salt, sauté until translucent. Add the rice, stir for about one minute until the grains begin to become translucent around the edges.
3. Pour in wine, and stir until liquid is absorbed. Add one ladle of stock, stir frequently until liquid is absorbed. Add another ladle of stock, and stir frequently until the liquid is absorbed again. Repeat this process until almost all the stock has been used, and the rice is cooked but still al-dente. The entire process should take about 20 minutes.
4. About five minutes before the rice is done cooking, stir in the peas. Add more stock as necessary to     continue cooking the rice. Once the rice is the desired texture, stir in the cheese, watercress, black truffle butter.  Season with salt and pepper, serve immediately.