how to use?

Imgredients:

• 150g risotto rice
• 80g butter
• 2tl olive oil
• 50 g fresh truffle
• 50ml dry white wine
• 450 ml concentrated vegetable broth
• 4 pinche sprimal salt
• 4 pinchesblack ground pepper
• Some brown can sugar
• 4 pinches ground nutmeg
• Some fresh parsley

1. Heat stock on the stove. Adding cold stock to the risotto will result in a grainy risotto that takes forever to cook.
2. Add arborio rice to a hot pan. Allow the rice to toast a bit in the pan before adding the stock.
3. Add stock in ½ cup increments. Doing so allows the starches to form, creating a "creamy" risotto.
4. Stir and cook for approximately 20 minutes. Some rice will take more time, some will take less. Add salt after 15 minutes to taste.
5. Add in parmesan. Grate a touch of parmesan to not overpower the truffle. Add butter if you would like for additional richness.
6. Grate black truffle. Add in as much truffle as you feel comfortable. Grating the truffle allows the flavor to permeate the risotto.
7. Serve immediately. Letting the risotto sit will make it gummy as the rice continues to absorb moisture.
8. Garnish with freshly shaved truffle  Save some of your truffle to shave on top for a wonderful presentation and a decadent side dish.