Arneis rice with truffles

Preparation:

Preparation: Brown in a pan, together with a spoonful of extra-virgin olive oil and 30 g of butter, 10 very thin slices of onion. Toast 300 g of Carnaroli rice (alternatively Arborio or Baldo) for a few minutes over medium heat (for 4 people) until golden brown. Pour 0.25 l of very hot Arneis and, as soon as it has been consumed, add 0.5 l of boiling veal stock. When cooked, add and mix, in quantities to taste. Brown in a pan, together with a spoonful of extra-virgin olive oil and 30 g of butter, 10 very thin slices of onion. Toast 300 g of Carnaroli rice (alternatively Arborio or Baldo) for a few minutes over medium heat (for 4 people) until golden brown. Pour 0.25 l of very hot Arneis and, as soon as it is consumed, add 0.5 l of boiling veal stock. When cooked, add and mix, in quantities to taste, a spoonful of fondue (a creamy mixture of fontina cheese, cream and egg yolks) then sprinkle the rice with many slices of truffle. A sprinkling of parmesan and the job is done (the recipe does not require salt).