Risotto with black lyophilized truffles
moderately demanding 15 min 4 people
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.