Ingredients

leek, cut into chunks 1 carrot, cut into chunks 1 onion, quartered golden turnip, cut into chunks 750ml chicken stock 200g Arborio rice 1 bouquet garni 150g butter 1 fresh black truffle about 20g, sliced or grated Salt and freshly ground black pepper

Description

Steam Or Boil The Vegetables, Leaving Them Slightly Firm, And Set Aside. Bring The Chicken Stock To The Boil, Add The Spelt And The Bouquet Garni, And Cook For About 45 Minutes, Stirring Frequently, Until The Spelt Has Absorbed The Stock. Melt A Third Of

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