Risotto with truffle sauce

Ingredients 400g of rice : 2 tablespoons extra virgin olive oil ( 30 g ) , 1 jar of 100 grams of truffle sauce , 1 tablespoon of grated cheese ( 10 g ) , 1 /2 tablespoon ( 7 grams ) of salt, 2 liters of water , 1 teaspoon ( 3 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 of prepared for Gr 3 or meat broth.
Turn on the heat of the pan.
Boil the water.
Turn off the heat . So you and prepared a broth.
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 sauce.
Pour 1 tablespoon of cheese.
Pour 2 tablespoon 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