Ingredients

100gr risotto Tilda rice.

100gr Porcini  mushrooms

500gr  butter

10gr garlic

2gr olive oil

10gr Basil

30gr shallot

50ml White wine

5gr Truffle paste

200ml fresh cream

100ml Chicken stock

5gr Parsley

5gr chives     

Method

 

Slice the onion and garlic thinly and cut the porcini mushrooms in chunks Prepare the herbs by chopping and slice them and put aside. Sweat the onion and garlic in olive oil for a few seconds.  Add the mushrooms and the risotto  Deglaze with white wine and reduce heat.  Start pouring the stock and cook starring all the time. While the stock reducing continue to add more stock little by little.  When ready stir in some cream and butter knobs.  Add the herbs and truffle paste and serve.  Garish with a parmesan crisp.

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