• 400 grams of Calasparra bomba rice.

• 180 grams of tender onion.

• 100 grams of butter.

• 30 grams of dehydrated boletus.

• 60 grams of natural boletus.

• 100 grams of Parmesan cheese.

• 1,5 liters of bird bottom.

• C / s of salt, black pepper.

• 1 bottle of truffle pearls.


  1. Clean the onion and cut into Brunoisse.
  2. Clean the boletus and laminate.
  3. In a low-walled pot, put the butter and when it is melted add the onion and cook over low heat until tender, add the rice and the dried boletus, sauté for a few minutes. Dip with a little poultry bottom and stir, we have to go wet when we run out of liquid for about 15 minutes, add the rolled boletus, keep dipping until 18 minutes and remove from the heat, there must be a creamy rice with broth .
  4. Serve with grated cheese and truffle pearls.


Brunoisse cut into small cubes.

The bottom can be done at home, with 1 kg of chicken bones, 1 leek, 1 carrot, 1 onion. Clean all the ingredients well, put on a tray in the oven and brown well, then put in a pot and add 2 liters of water, simmer for about 3 hours, defoaming from time to time, strain.

Dried, canned, frozen and fresh boletus can be used.