150 g Arborio or Carolina rice,
300 ml chicken stock
1 glass of white wine
1 finely chopped onion
3 tablespoons of butter
60 g grated parmesan
4 teaspoons of porcini & truffle pate
Heat the butter and gently fry the chopped onion for 3΄. Add the rice and keep stirring while adding the wine and the chicken stock. Once the rice is boiled and has formed a nice, thick risotto add salt, pepper, the truffle pate and the grated parmesan.Stir for 3΄ and serve while the dish is hot.