1)We cut the onion into cubes and let it cook with a little butter and blend with some white wine and let it shrink almost completely.
2) In a pan we toast the rice with some butter and we combine it with the cooked onion.
3) Add the boiling broth, and let it simmer for about 15 minutes, stirring minute by minute to prevent the rice from sticking.
4) Remove from heat and stir in butter, parmesan, truffle paté, finishing with salt and pepper if necessary.
1) Cut 4 sheets of parchment paper, and place each 1.41oz of each Parmesan cheese, with the help of a spoon, spread the Parmesan cheese making it take a circular shape, and sprinkle on each truffle powder bake the them with a preheated oven at 356 degrees for a few minutes, until the edges of the waffles start to brown.
2) Remove from the oven, and to give a shape to the waffles it is important to work them when still hot then put the parchment paper in a bowl and shape it quickly and let it cool for about ten minutes.
3) At this point we can gently extract the pods from the bowl, ready for be served with our risotto!
1) Take the waffle bowl and place it in the center of a plate and fill it with the risotto just creamed.
