Risotto with chickpeas, mushrooms and truffle oil

Ingredients
Risotto with chickpeas, mushrooms and truffle oil

VERA truffle oil
Extra Virgin VERA oil
fresh or dried rosemary
30% UHT cream
salt
400 g of Arborio rice
1 large leek
40 g of clarified butter
100 ml of white wine
500 ml vegetable stock
or chicken stock
1 can of VERA chickpeas
400 g fresh seasonal mushrooms
(chanterelles, ceps)
chopped parsley
garlic
grated parmesan

Preparation
Dice the white part of the leek and fry in butter. Add the rice and cook over a low heat for a few minutes. Pour in the wine, let it evaporate and add the stock gradually until the rice has absorbed it. In the meantime add the chickpeas drained from the marinade and mix.
with the rice. Cook the whole thing until the rice is al dente. Shred the mushrooms if they are too big and fry separately in olive oil, garlic and rosemary.
Thicken the al dente rice with Parmesan cheese and cream, add chopped parsley and truffle oil. Season with salt. Turn out onto a plate or bowl. Arrange the sautéed mushrooms on the
rice. Garnish the whole thing with a sprig of fresh rosemary.