Artichoke and truffle rise au gratin


Ingedients – serves 4: 400 g rice, 150 g artichoke and truffle cream, 100 g butter, 50 g grated parmisan cheese, 200 g fontina cheese, salt and bread crumbs.

Procedure: melt butter and heat with cream, add salt. Cook rice in boiling salted water. Strain the rice and add sauce. Sprinkle parmisan cheese. Place in a buttered casserole and cover with slices of fontina, some butter and bread crumbs. Heat in oven for 20 min. Serve hot.