While in France this summer my parents received a truffle (black, in a jar) from a generous host in the Perigord. I am making the Christmas Eve dinner at their house and they would like to use the truffle somehow in this meal. I have already got the Besh/jfood short ribs marinating in the fridge. We've also got some dried cèpes that I am thinking about using for a risotto. However, I can't imagine that adding truffle to the risotto would do any justice to the shrooms. I have considered making some kind of truffled polenta, but we always have grits with Christmas brunch the next day so perhaps not. In truth, the only truffle experience I have with an infused olive oil.
I would like to solicit the opinions of my fellow 'hounds. Considering that the only set part of the menu is the short ribs, how can I put this fungus to good use? It seems like it belongs somehow in the starch (risotto, polenta, mashed taters?), but perhaps it might shine in a special side dish or, even in... dessert? Any specific recipes or general advice are welcome.