Ingredients −2 servings+

Tap to tick off what you have.

• 150 gArborio rice
• 200 gMushrooms, sliced
• 1 Small onion, very finely chopped
• 1 tbspOlive oil
• 750 mlHot vegetable stock
• 60 mlDry white wine (or more stock)
• 2 tbspBurro Bello Truffle & Parmesan Butter Dip, cold
  Coming soon · Notify me →
• 20 gParmesan, grated
• Salt and black pepper, to taste

Method

Tap a step when it's done.

1. Keep the stock hot in a small pan on the back burner.

2. 5 min

   Heat the olive oil in a wide pan and fry the mushrooms on high heat until golden. Season and set aside.

3. 3 min

   Lower the heat and soften the onion without letting it colour. Add the rice and stir for a minute or two, until the edges look glassy.

4. Pour in the wine and stir until it has been absorbed.

5. 18 min

   Add the stock one ladle at a time, stirring often, waiting until each ladle is almost absorbed before adding the next.

6. When the rice is tender with a slight bite, stir the mushrooms back in and take the pan off the heat.

7. 1 min

   Beat in the cold butter dip and the parmesan hard for 30 seconds. Rest for a minute, then serve on warm plates.

Ingredients −2 servings+

Tap to tick off what you have.

• 4 Eggs
• 1 tbspMilk or cream
• 2 tbspBurro Bello Truffle & Parmesan Butter Dip
  Coming soon · Notify me →
• 2 Thick slices of sourdough or milk bread
• 1 tbspChives or spring onion greens, finely chopped
• Salt and black pepper

Method

Tap a step when it's done.

1. Toast the bread and spread a little of the butter dip on each slice while it is hot.

2. Whisk the eggs, milk and a pinch of salt until no streaks remain.

3. Melt half the remaining butter dip in a non-stick pan over low heat, then pour in the eggs.

4. 3 to 4 min

   Stir slowly with a spatula, pushing from the edges to the centre. If they set too fast, lift the pan off the heat for a few seconds.

5. When the eggs are just set but still glossy, turn off the heat and stir in the rest of the butter dip.

6. Pile onto the toast and finish with chives and black pepper.

Ingredients −2 servings+

Tap to tick off what you have.

• 400 gFrozen fries (or 3 large potatoes, cut into fries)
• 2 tbspBurro Bello Truffle & Parmesan Butter Dip
  Coming soon · Notify me →
• 2 tbspParmesan, finely grated
• 1 tbspParsley, finely chopped
• Flaky salt, to taste

Method

Tap a step when it's done.

1. 15 to 18 min

   Air fry at 200°C, shaking the basket halfway, or bake at 220°C for 20 to 25 minutes, until deep golden.

2. Meanwhile, melt the butter dip gently in a small pan, or in the microwave for 20 seconds. Melted, not sizzling.

3. Tip the hot fries into a large bowl, pour the butter dip over and toss.

4. Add the parmesan, parsley and a pinch of salt, toss again and serve straight away.