Risotto with Truffles
In a pan, heat two tablespoons of oil, toast the content of the bag for about a minute, stirring constantly, adding to taste 1/2 cup white wine and stir for a few seconds, cover with 900ml of hot water, not do not add salt and other seasonings.
During the cooking, stir occasionally and if necessary add a little ‘hot water until cooked (about 18 minutes).
When cooked and off the kelp to taste, stir in a knob of butter and a generous sprinkling of parmesan reggiano.
Serves 2-3 people.