Truffle risotto

Ingredients for 4 servings:

• 360 g rice, e.g. E.g. Ribe Parboiled Rice
• 400 ml chicken stock
• 200 ml white wine, Italian (Pinot Grigio)
• 40 g butter, truffle
• 3 tbsp olive oil
• 2 small onions
• 1 garlic clove(s)
• 50 g Parmesan
• 50 g crème fraîche
• 30 g white truffles (Bianchetti)
• possibly salt
• Olive oil, for drizzling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Main course or starter

Peel the onions and garlic clove and dice very finely. Heat the truffle butter and olive oil in a saucepan and sauté the diced onion and garlic. Then add the rice and sauté. Top up with the wine and stock and simmer gently. Season with salt, if desired. Grate the Parmesan cheese. At the end of the cooking time (the rice should still have some bite), stir the crème fraîche and about 40g of Parmesan cheese into the rice. Serve the rice on plates, sprinkle with Parmesan cheese, shave the truffle wafer-thinly over the rice, and drizzle with a little olive oil.