Carnaroli Rice with Ceps and Truffles
Pour a tablespoon of oil in a saucepan and cook the contents for about 1 minute over a medium flame.
While stirring, pour a little white wine and let it evaporate completely. Add little by little 650 ml of boiling water, stirring constantly to thicken the liquid as you prefer (about 16 minutes).
Upon finishing, turn off the heat, add a knob of butter and Parmesan Cheese, add salt if needed.
