Truffles in Olive Oil

TRUFFLES IN OLIVE OIL

Two medium-sized onions are finely chopped, two small carrots are scraped, cut lengthwise and sliced diagonally, one kilo of truffles are skinned and cut to the walnut size and 250 grammes of rice is washed. All vegetables are put into a saucepan and rice, salt and sugar are sprinkled on them. Olive oil and water is added and the mixture is cooked for about 30 minutes until all vegetables soften. The readied meal is placed on a service plate and left to cool. Parsley leaves and slices of lemon are put on the plate before servicing.