Risotto with truffle cream

Ingredients 400g of rice : 2 tablespoons extra virgin olive oil ( 30 g ) , 1 jar of 90 g of truffle cream , 1 tablespoon of grated cheese ( 10 g ) , 1 /2 tablespoon ( 5 grams ) of salt, 2 liters of water, 1 tablespoon ( 8 g ) for the preparation of meat broth.
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.
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 off the stove.
Pour the jar of truffle cream.
Pour 1 or more tablespoons of cheese.
Pour 2 tablespoon of extra virgin olive oil.
Stir well to fire off for 1 minute.
Serve (if desidered with grated truffles , whole or fresh).
Serves: 400gr
Preparation: 30 minutes