Ingredients:
Rice
Truffle sauce
Some Parmesan cheese
a knob of butter
white Wine
Method
1. Melt butter in a pan, add the risotto rice and a splash of white wine. Heat until the wine is absorbed.
2. In another pan have some vegetable stock. We made ours by adding leeks, onions, carrots and celery to water and allowing to cook for an hour – but you can use stock cubes.
3. Add the stock to the rice a couple of cupfuls at a time and allow to cook out before adding more.
4. When the rice is nearly cooked, stir in the truffle sauce.
5. Finish with a knob of butter and plenty of grated Parmigiano cheese.
6. Serve with a final flourish of cheese.
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