Ingredients

100gr risotto

100gr porcini mushrooms

500gr butter

10gr garlic

2gr olive oil

5gr basil

30gr shallot

50ml white wine

5gr truffle paste

200ml truffle paste

200ml fresh cream

100ml chicken stock

5 gr basil

5gr parsley

5 gr chives

Method

Slice the onions and garlic thinly and cut the porcini mushrooms in chunks.

Prepare the herbs by chopping and slicing them and put outside .

Sweat the onion and garlic in olive oil for a few seconds.

Add the mushrooms and risotto.

Glaze and white wine and reduce.

Start pouring the stock and cook stirringly at all time.

While the stock is reducing continue to add more stock little by little until the risotto is almost done.

When ready stir in cream and butter knobs.

Add the herbs and truffle paste and serve.

Garish with a parmeasan crisp.

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