Just the name "truffle" stimulates the imagination and for the most indulgent, many other senses. The preparation of Risotto with Truffle follows the seasonality of the raw material, mainly using summer truffle during its best maturation period. Improving a good Risotto with Truffle is difficult; you just need to pay attention when stirring it to make it creamy and soft. Preparation: heat two tablespoons of oil in a small pan, toast the contents of the packet for about a minute while continuing to stir, optionally adding 1/2 glass of white wine and stir for a few seconds. Cover everything with 900 ml of hot water, do not salt and do not add other seasonings. During cooking, stir occasionally and if necessary add a little hot water until cooked (about 18 minutes). Once cooked and off the heat, optionally stir in a knob of butter and a sprinkle of Parmigiano Reggiano. Cooking time and servings: 18-20 minutes; serves 3 people.