Ingredients for 4 people:
1/2 litre of chicken or vegetable stock
600g Carnaroli rice
180g Tartuflanghe Pumpkin and Truffle Cream
1/2 tbsp butter
salt and black pepper
Bring the stock to a boil, and reduce to simmer. Melt the butter in a large pot over medium heat. Raise the heat and add the rice. Stir for 5 minutes, then add the remaining stock, a little at a time. Season with salt; after 15 minutes the rice should be cooked. In the meantime, warm the Pumpkin and Truffle cream in a little pot for about 3 minutes. Remove the rice from the heat, place in a bowl, pour the melted . Serve while hot.