TRUFFLE RISOTTO ON SAFFRON SAUCE

Serve 1

Prepare the stock following the instruction on the package. In a saucepan, with a table spoon of extra virgin olive oil, sweat the onions than  add the carnaroli rice and toast it for few minutes, then deglaze with the white wine and let it evaporate. At this point start adding the prepared stock a little at a time . Prepare the saffron sauce by dissolving the powder in the hot Pecorino cheese sauce. When the risotto is cooked, stir in the clarified truffle butter and grated parmigiano. Spread the saffron sauce on the plate, add the risotto and garnish with parsley, truffle carpaccio and a drizzle of truffle oil.