White Truffle and Chervil Risotto with a Fondue of Gulf Shrimp

Name: White Truffle and Chervil Risotto with a Fondue of Gulf Shrimp
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 tablespoon shallots, chopped; 1 teaspoon garlic, chopped; 1 1/2 cups arborio rice; 1 bunch fresh thyme, tied in a bundle; 1/4 cup white wine; 4 cups chicken stock; 2/3 cup white truffle butter; 3 tablespoons butter; 1/4 cup coarsely chopped chervil; Gulf Shrimp Fondue, recipe follows; 3 grams white truffles, shaved; 2 tablespoons olive oil, plus 2 tablespoons olive oil; 3 cups shrimp heads; 2 ounces lemongrass; 1/2 teaspoon fennel seeds; 2 tablespoons shallots, plus 1 shallot, minced; 4 cups chopped tomato, plus 4 tablespoons peeled, seeded, large dice tomatoes; 4 tablespoons dry vermouth; 1/4 cup sherry; Pinch of cayenne; 2 sprigs lemon thyme; Water to cover; 2/3 pound tail-on gulf shrimp, peeled, deveined and cut in half; 1/2 clove of garlic, crushed; 2 tablespoons fines herbs (chervil, parsley, tarragon and chives)