truffle risotto

  Ingredients: 50 gr butter 320 gr Carnaroli rice 750 gr of chicken stock 70 cl dry white wine 14 sprays of Garlic natural extract Turci MioSal Turci (to taste) 18 sprays of Truffle infusion Turci 1 tablespoon EVO olive oil White pepper (to taste) Preparation: Bring stock to a boil, then turn off the heat. Heat a sauté pan over medium heat until hot. Add the butter and EVO olive oil along with 10 SPRAYS OF INFUSION OF WHITE TRUFFLE TURCI and heat until they start to shimmer. Now add 14 SPRAYS OF GARLIC NATURAL EXTRACT TURCI and the rice. Cook and stir ov...