360 grams of Carnaroli rice
vegetable broth prepared before
half a tablespoon of salsa to white tarfufo
1 packet of high quality saffron
½ cup white wine
15 grams of butter
2 tablespoons breadcrumbs
salt, black pepper
Dissolve saffron in a little water.
Toast the rice in a pot, without using oil and onion. When it is well toasted, pour the white wine and let evaporate all the alcohol and then add a couple of ladles of broth.
Cook for about 10 minutes, then add the saffron and truffle sauce and continue cooking for another 10 minutes then add a few mint leaves and cook for a few minutes.
then turn off the heat and stir in butter and Parmesan. Serve hot with some sunflower seed.