Poach butter and shallot until shallot is soft. Add rice and stir for a couple of minutes. Add chicken broth gradually while stirring constantly. When rice is cooked, add the black truffle. Use a round mould to serve rice in the dish, add Cornish hens pieces over the rice and serve for an elegant presentation. Sprinkle with some drops of reduced balsamic vinegar and olive oil and decorate with arugula flower and some pepper.