for 4 people

Risotto

1 tbsp	butter
1	onion, finely chopped
300 g	risotto rice
2 dl	white wine
1 tsp	salt
8 dl	water, hot
1 glass	summer truffle slices in oil (approx. 30 g)
160 g	truffle brie, cut into cubes
40 g	grated Parmesan

To serve

20 g	Micro Greens
a little	pepper

How it's done

Risotto

Heat the butter in a pan. Add the onion, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely, season with salt. Gradually add the water to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Drain the truffles, retaining the oil. Add the Brie, cheese and half of the truffles, mix.

To serve

Plate up the risotto, top with the remainder of the truffles and the micro greens, drizzle with a little truffle oil.

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