Bring sufficient water to the boil in a pan with a thick base. As soon as it starts to boil, add salt to taste and add the rice using an up-turned funnel, in such a way that it forms a cone, with the tip about 2 cm above the water surface.

Blend the garlic, basil leaves and a few grains of kosher salt with the pestle and mortar (or a blender). When the garlic and basil have reached a fine consistency, add the pine nuts and Parmigiano Reggiano Cheese “Cascine Emiliane” and Pecorino Sardo Cheese, previously chopped into small pieces.

Make sure the Fresh Ricotta is dry and add to the flour, egg and 50 g of grated truffle.

Stir the butter until it becomes creamy and add the finely chopped aromatic herbs. Wrap the herb butter in cling film and place it in the refrigerator.

Put in a casserole chopped celery, carrot, onion, fry them into oil and add the spinach coarsely chopped.

Melt the butter in a pot large enough, add milk, Gorgonzola and Fontina Cheese already cut into small pieces.