Toast the rice into a pan with a little olive oil. Steam with the white wine few minutes. Add sone boiling water in order to cover the rice, add salt and black pepper. Keep stiring. Just few minutes before ending the cooking add the “Bianchetto” truffle grated.
Mix up the rice with a walnut butter and 1-2 spoons of parmesan. Let the rice resting for few minutes before use. Sparkle some truffle slaces.