350 gr of rice
10 gr, black truffle
20gr of Cremoso Truffle Mazzetti l’Originale
1 garlic clove
1 glass of white wine
400 cc of milk
1 litre of beef broth
300 gr of grated parmigiano cheese
Slice the onion and the garlic clove and let them to blond in a non-stick pot with a bit of butter. Add the rice, mix and let to blond. (In the meantime, separate the external- black part of the truffle)
Pour the white wine and mix till all the wine will be evaporated. Add the hot broth and cover.
Wisk the rice with the butter and a tea spoon of parmigiano cheese.
Pour the milk in a pot and put the pot on the fire. When the milk will be boiling add the parmigiano cheese and mix carefully to obtain a homogeneous cream. Take the pot off the fire and add the egg.
Put the rice on the dishes pouring the cheese fondue in the middle of the dish. Complete with Cremoso Truffle Mazzetti l’Originale and the slices of Black truffle. Serve.