Creamy mushrooms, desert truffles and Torta del Casar rice

Ingredients

  • 200 g carnaroli rice
  • 1 brunoise spring onion
  • 50 g Terfeziaceae (or desert truffles)
  • 50 g boletus
  • Chicken stock
  • 20 g truffle butter
  • 50 g Torta del Casar
  • 50 g creamy cheese
  • 100 ml white wine
  • 20 ml extra virgin olive oil

Author: Restaurante Casa Claudio

http://www.casaclaudio.com/

Instructions:

  1. In a pan with a little oil, fry the onion until it is poached, then add the boletus and dessert truffles.
  2. When ready, add the rice and the white wine, and leave to reduce. Little by little, add the chicken stock until it is ready.
  3. Then, remove from the heat and add the truffle butter, the Torta del Casar and the creamy cheese. Stir, and it is ready!