Ingredients: 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 Directions: Preparation: 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.