Truffle risotto with seafood

I'm carefully using this precious risotto rice and truffles which I bought at the fall Truffle Festival in San Miniato. I might have enough to make risotto two more times after tonight. The yummy truffle fragrance has faded, but only a little. 

Tonight for dinner, I tried to stretch the rice by using only 1/3 cup and then added lots of seafood at the last minute. 

It was fabulous and there's enough for dinner tomorrow. Yes, leftovers aren't the best, but after a long busy day, I won't be picky tomorrow evening. 

For dessert, cherries I bought on Saturday from a roadside stand at the beach in Malibu. Perfect.