When truffle season is over, there is still an opportunity to enjoy them, thanks to lyophilized truffles.

Ingredients: 

• 210 g rice
• 60 g butter with truffles
• 600 ml vegetable stock
• 4 g lyophilized truffles
• 50 g Grana Padano cheese
• 50 ml extra virgin olive oil
• 50 ml water
• salt and pepper to taste

Preparation:

1. Pour some olive oil into the pan, add rice and heat slowly for three minutes, add vegetable stock and salt. 
2. Rehydrate lyophilized truffles in 0.5 dl of water for three minutes. 
3. Add truffles and water to boiled rice. 
4. Remove the risotto from the heat.
5. Add Grana Padano and truffle butter.