Truffle risotto:
In a saucepan fry the following:
1 medium finely diced onion.
A little oil.
Then add 450 gm of risotto and brown.
Then add the following:
2 cups white wine.
6 cups chicken stock or water and two packets of chicken necks.
Undercook.
Finish off with the following:
½ cup truffle butter or butter and ground truffles.
½ cup grated Parmesan.
Traditional and original recipe.
Photo www.duckduckgo.com
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