DIRECTIONS
To make the onion purée, julienne the onion thinly and cook until transparent on a very low heat with 10 grams of butter, a pinch of salt and pepper. Then use an immersion blender to mash it to a pulp.
Proceed by cooking the rice, toasting it without oil or butter over high heat, stirring it often; slowly add some hot broth and cook over medium heat. If necessary, add more stock.
When half cooked, add the onion puree and the Minced Summer Truffle to follow. Finish the cooking making sure the rice is al dente. At this point remove it from the heat and stir in butter and parmesan.
Once creamy and well blended, proceed with the laying, preferably on hot serving plates. Garnish with chunks of fresh cheese that will enhance the contrast between acidity and temperature.
If desired, sprinkle over the fresh Summer Truffle.

Chef Daniele Citeroni