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( 5 Persons )
2 liters of beef broth
500 g risotto rice
80 gr İçim Kashar Cheese, finely grated
70 gr İçim Butter
60g peeled truffles
Put the broth in a large saucepan and bring to a boil.
After adding the rice, bring it back to boiling point, reduce the heat and cook over high heat for 20 minutes, stirring regularly.
Take the pot off the stove and add İçim Kashar cheese, İçim Butter and truffle. Season with sea salt.
Cover and let it rest for 4 minutes and then mix again.
Serve hot by grating some nutmeg on top.