Ingredients for 4 people:

300 grams of tajarin
white truffles of Alba as needed
100 Grams of butter

Cook tajarin in boiling salted water, and in the meantime prepare in a saucepan an emulsion of water and butter, into which drain the tajarin, whisk again with some butter and serve. Smear of slivers of white truffle of Alba.



Ingredients for 4 people:

450 gr very fine carnaroli rice
400 gr of cardoons
white truffles of Alba as needed
1 lemon
30 gr shallot
150 gr of butter
dry white wine
8 ladlefuls of meat broth (or vegetable)
100 gr of Parmesan Reggiano

Clean the cardoons, and cut into cubes and leave them in a bath with water and lemon juice. Drain and cook them in salted water for 7 minutes. Fry the chopped shallots with 30 gr of butter . Pour the rice and toast for 2 - 3 minutes. Stir with the wine. Add 2 ladleful of broth and cook over moderate heat, stirring occasionally. Fry the cardoons in a pan with a bit of butter and add the rice to ¾ of cooking. Finish cooking and polish off slivers of white truffle of Alba.