* Ingredients :
° 2 ounces of olive oil
° 1 cup of chopped onion
° 1 clove of chopped garlic
° 2 cups of Italian Arborio rice
° 1 cup of white wine
° 3 cups of chicken broth
° Half a cup of grated Parmesan cheese
° A quarter cup of fresh parsley leaves, freshly chopped
° 3 tablespoons of butter
° 2 ounces of black truffles
* instructions :
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Heat olive oil in a deep saucepan over medium heat. Add the onion and garlic and saute for three
minutes, until transparent and fragrant. Add the rice and toast it a little in the oil for two minutes,
stirring constantly. Add one third of the amount of chicken broth and stir until the rice absorbs the broth,
then add the remaining two thirds in the same way. Once the rice has absorbed the entire amount of the
broth, remove the mixture from the heat and add to it the parmesan cheese, parsley and butter while
stirring.
Divide this amount into six saucers and garnish with peeled truffles.
ENJOY !
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