Truffle rice


For 4 persons.

- 450 gr of truffle rice

- 200 ml sweet cooking cream

- Preserved black truffles (whole or sliced)  65gr.

- Truffle flavoured olive oil

- Parsley

- Parmesan cheese

PREPARATION: Briefly fry 450 g of rice on butter with 45 g of preserved truffles and chopped parsley for 3-4 minutes. Then occasionally add water for 10-15 minutes until the rice is cooked. Finally, add cooking cream, 2 small spoons of truffle flavoured oil and salt. Serve the dish warm and grate whole preserved truffles (or sprinkle sliced ones) and Parmesan on it.