PORTOBELLO, PEARLS AND TRUFFLE BUTTER RISOTTO

INGREDIENTS (for 2 people)

- 120 g rice

- 60 g leek

- 6 portobello mushrooms

- 3 tablespoons olive oil

- 2 pinch of salt

- 1 tablespoon pepper

- 1 tablespoon rosemary

- 1 tablespoon thyme

- 10 g grated parmesan cheese

- 3 nuts

- 1 jar truffle butter

- 1 jar black truffle pearls

METHOD

Chop finely the leek and the mushrooms. Sauté in a pan with the olive oil, seasoning it with salt, pepper, rosemary and thyme. Then add the rice, and add the water little by little, stirring continously. When it gets creamy and the rice is ready (about 15 minutes), take off heat and add 3 tablespoons of butter truffle. Stir well until disolved, and serve with chopped nuts and black truffle pearls. Scrumptious!