1 cup of risotto rice 1 finely chopped onion 4 cloves of garlic, minced Olive oil for frying 50 grams of butter for frying Basket of champignon mushrooms Basket of Shi-Magicus mushrooms Dry white wine 1 liter of vegetable/chicken stock 1.5 teaspoons of truffle puree 1/2 cup of sweet cream 150 grams of Parmesan cheese Salt and pepper to taste Alfalfa sprouts (optional) White fish fillets, to taste 2 chicken drumsticks Carrots Zucchini Sweet potato Potato Celery Parsley root Go To Instructions Back To Recipe