INGREDIENTS
• 360 g of carnaroli or violone dwarf rice
• 20 g white or golden onion
• 30 g of butter, salt and pepper
• ½ glass of white wine
• 40 g summer black truffle
• about 2 l of common white background or broth
• 2-3 tablespoons of olive oil ext.v.
• 20-30 g grated parmesan cheese
Recipe of Cucinaconoi.it