• 400g aborio rice
  • 2 black truffles (about 20g)
  • 50g freshly grated parmesan
  • 50g marscapone
  • 1tbsp olive oil
  • 2tbsp butter
  • 400ml chicken stock
  • 100ml white wine


  • 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.

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