Nando Silvestre

Rice, black truffle, and mushroom medley

400 grams of short grain rice, 400 grams of mushrooms, a chopped onion, two cloves finely chopped garlic, a finely chopped black truffle, two tablespoons of chopped parsley, a liter of hot vegetable stock and olive oil.

Sauté the onion and garlic. Add the rice and stir. Gradually add broth and half way through the process add the mushrooms. This should be a creamy but not a soupy rice. Once cooked add parsley and truffles. Serve hot.

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