Risotto with black lyophilized truffles

moderately demanding 15 min 4 people

Preparation:

Preheat the oil slightly in a pan, add rice and, after two minutes, the vegetable stock. Rehydrate lyophilized truffles by soaking them in water for three minutes and then mix them and the water in with the cooked rice. Remove from heat, add Grana Padano cheese and truffle butter and serve.

4 servings

Ingredients:

210 g	Rice
50 ml	Olive oil
to taste	Salt
to taste	Pepper
600 ml	Vegetable stock
50 ml	Water
4 g	Lyophilized black truffles – chopped
50 g	Grana padano
60 g	Butter with white truffles