Wry rice with white truffle

INGREDIENTS FOR 4 PERSONS:

300 grams of rice Carnaroli,

30 g butter,

vegetable broth,

30 g Parmesan cheese,

1 truffle medium proportions,

White wine Cortese Alto Monferrato,

a shallot, salt and pepper.

For the cream:

200 grams of cream,

40 g butter,

40 g of Parmesan cheese.

HOW TO COOK:

Make brown butter with chopped shallots, add the rice, toast, sprinkle with the Cortese. Left to evaporate over high heat, stirring then add the warm vegetable broth gradually when needed, low heat. Grate the white truffle.

Prepare the cream: Melt the butter, add cream, salt and pepper, thicken over high heat and pour half truffles and Parmesan, stir well and remove from heat. Mix in rice, the remaining truffles and Parmesan cheese and divide into 4 well-buttered molds. Transforming the rice on plates, pour the hot cream and serve immediately.