Risotto with porcini mushrooms and truffles

Ingredients 400g of rice : 2 tablespoons extra virgin olive oil ( 30 g ) , 1 jar of 100 grams of mushrooms and truffles , 1 tablespoon of grated cheese ( 10 g ) , 1 /2 tablespoon or 7 grams of salt, 2 liters of water, 1 teaspoon or 3 grams of broth preparation of meat.
Pour 2 liters of water in a pot.
Pour ½ tablespoon or 7 grams of salt.
Pour 1 teaspoon or 3 grams of broth preparation of meat.
Turn on the heat of the pan.
Mix.
Boil the water.
Turn off the heat. So you prepared a meat stock.
Take a large pot at least 30 cm.
Pour the rice.
Turn on the stove.
Pour the broth into the pot prepared earlier.
Pour the broth and cook the rice.
Cooked brown rice, turn off the stove.
Pour the jar of mushrooms and truffles.
Pour 1 tablespoon of cheese.
Pour 2 tablespoons of extra virgin olive oil.
Stir well to fire off for 1 minute.
Serve (if desired with grated truffles, whole or fresh).
Serves: 400gr
Preparation: 30 minutes
Course: