Eastington@Paddington

from French (page 165)by Damien Pignolet

• white pepper 
• chicken stock
• dry white wine
• Parmesan cheese
• risotto rice (Truffles stored in the rice for a few days)
• butter
• brown onions
• black truffles (Tasmanian thanks Nick)

matched with a 2005 Tasmanian Pinot, made for us by Julian Alcorso