It starts with the actual quality of rice, in this case an aged carnaroli from the Piedmont, which Tony's sources from renowned rice producer Acquerello, used the world over by only the finest restaurants. At Houston's own Italian landmark, the end product is a decadent risotto cacio e pepe, which yields a markedly tender, creamy and dreamy mouthful of risotto with notes of nutty, salty pecorino and subdued peppercorn. But first comes the best part of all. Servers rush the table with a veritable terrarium of black truffle, housed in its glass orb over a sea of uncooked rice. The large glass lid is removed and the truffle wafts toward your nose, having met the steam rising from the risotto, a sensory overload at hand as the pungent fungus is shaved over your dish. Tony's makes several seasonal risotto dishes, but the simplest version is truly the standout among them all.