Truffle risotto
Serves four
1 litre vegetable or chicken stock
butter
1 onion, chopped
2 cloves garlic, chopped
4 dl rice
1 jar black truffle sauce
salt and black pepper
1 glass white wine
grated Parmesan cheese
truffle oil and finely chopped parsley
Bring stock to a boil. Fry onions and rice in butter. Add boiling stock among the rice one ladleful at a time and let the liquid be absorbed until adding more. Stir regularly. Mix in the truffle sauce when the risotto is still loose. When risotto is nearly ready, add seasoning and white wine. Divide rice onto deep plates and sprinkle Parmesan on top. Lastly add some truffle oil.
Serve risotto as a starter, main course or side dish.