INGREDIENTS | SERVES 4-6 PAX

1 Small Onion
3 Garlic Cloves
50ml White Truffle Olive Oil
4 tbsp Olive Oil
1 cup Rice
250g Mixed Mushroom, slice thinly
1 tbsp Salt
1 cup Water
Spring Onion to Garnish

PREPARATION
1. Heat Olive oil. Saute onion and garlic until fragrant.
2. Pour in 1 cup of rice to fry and soak up the essence.
3. Add in mushroom. Season with salt.
4. Pour into casserole dish. Add 1 cup of water.
5. Cook with steam oven for 40 mins under steam function (100°C).
6. Drizzle Truffle Olive generously over rice.
7. Garnish with Spring onion.

Credits to Chef Fabio Kraiczyk.
Recipe prepared with Ariston Built-in Combi Steam Oven MS 798 IX A (EX).