Truffle Rice

Ingredients

• 2 cans Truffles
• Meat
• Salt
• Pepper
• Seven-spice blend
• Rice
• Animal ghee
• Almonds
• Pine nuts
• Meat stock

Instructions

1. Soak the rice in a pot or bowl for half an hour, then wash it thoroughly until the rinse water runs clear. Drain the rice and set it aside, ready for cooking.
2. Open the cans of truffles and empty their contents into a plate. Drain the liquid from the truffles, then cut the truffles into pieces of the desired size.
3. Heat the animal ghee in a frying pan over high heat, then fry the meat in it until it is half cooked.
4. Add the truffles to the pan with the meat, then season the mixture with salt, pepper, and seven-spice blend. Stir until the truffles and meat are cooked.
5. Remove the meat and truffles from the pan and set them aside, then prepare a pot for cooking the rice.
6. Put the animal ghee in the cooking pot, then fry the rice in it until every grain is coated with ghee.
7. Add the hot meat stock to the cooking pot, then add salt to the rice as mentioned by the chef. Leave the mixture to come to a boil in the pot.
8. Add the truffles and meat to the rice pot after it boils, then cover the pot and leave it over high heat until the water dries up.
9. Lower the heat under the pot to very low, then leave the pot for 15 to 20 minutes.
10. After about 12 minutes of cooking, stir the rice in the cooking pot once, then cover the pot again and leave it for another 10 minutes over very low heat.
11. To serve, spread the almonds and pine nuts in the serving platter if available. Place the piece of meat and the truffle pieces at the bottom of the platter, then spread the rice over them. Invert the platter so the truffle rice comes out in a molded shape, and serve hot.