- 350g of risotto rice
- 30g butter
- 2 medium onions
- ½ leek
- 10 green asparagus
- 40g of dried Boletus edulis
- 2 L of chicken or vegetable stock
- 30g truffled butter
- 70g Parmesan cheese
- 25g of black truffle
- Olive oil
First of all, hydrate the boletus edulis with hot water for 6 hours.
Heat a frying pan and add the butter. Cut the onion and leek into small pieces and add them to the pan. Then add the chopped asparagus and the boletus edulis. Once everything is in the pan, turn up the heat. Stir for approximately 3 minutes.
Heat the stock in a saucepan to bring it to the boil.
Add the rice to the pan and continue stirring for a further 1 minute without browning too much.
Then add a little of the stock as the rice needs it and stir continuously. Repeat this action for after 15 minutes, when the rice will be cooked.
Add the truffled butter and stir vigorously to distribute it evenly.
Add the grated Parmesan cheese and continue to butter the rice.
Finally, serve and slice the black truffle on top.