Risotto with truffle

RISOTTO WITH TRUFFLE

Ingredients for 2 people:

• 180 g of Rice with Truffle
• ½ l of vegetable broth
• 100 gr of Truffle Butter
• 50 g Parmesan cheese
• 1 shallot
• ½ glass of white wine
• Fresh seasonal truffle

Method

Finely chop the shallot, put it in a saucepan with the truffle butter, add the rice, toast gently and deglaze with the white wine.

Continue cooking with the vegetable broth, adding it a little at a time for about 20 minutes

Once cooked, and away from the heat, stir in the butter and Parmesan cheese and after serving, add the flaked fresh truffle.