- STEP 1
First, cook the rice in the white wine to moisten it. Cook it until there is almost no liquid left.
- STEP 2
Add 100ml chicken stock at a time and repeat this process until the rice is cooked. it must be nearly dry each time.
- STEP 3
Once cooked, at the oil, parmesan and marscapone and stir until melted. Instantly remove from the heat so the rice doesn't over-cook.
- STEP 4
To make the brown butter fry the butter until brown.
- STEP 5
To serve place the rice in a bowl, shave the truffle on top and add a tablespoon of brown butter.