Truffle rice

For 4 persons.

– 450 g of truffle rice

– 200 ml sweet cooking cream

– Preserved black truffles (whole or sliced) 65g

– Truffle flavoured olive oil

– Parsley

– Parmesan

PREPARATION: Briefly fry 450 g of rice on butter with 45 g of preserved truffles and chopped parsley for 3-4 minutes. Then occasionally add water for 10-15 minutes until the rice is cooked. Finally, add cooking cream, 2 small spoons of truffle flavoured oil and salt. Serve the dish warm and grate whole preserved truffles (or sprinkle sliced ones) and Parmesan on it.