1 package roasted suckling pig fillet
1 dl olive oil
1 onion, chopped
2 g grated truffles
2,5 dl white wine
400 g Arborio rice or other risotto rice
Parmesan cheese, butter, salt and pepper
In a pan, heat the olive oil and sauté the chopped onion. When the onion is translucid, add the truffles and the white wine. Let it cook until the truffles are soft.
Add the rice and stir well.
In another pan, boil 1 l water and add gradually to the risotto, always stirring, so the risotto becomes very creamy. You only add more water when all the previous liquid has been absorbed.
When the risotto is cooked, add the butter and the cheese and stir. Finally garnish with the basil leaves and serve very hot.