1. Dry toast the Carnaroli rice until it is hot and add the hot vegetable broth a little at a time until cooked, prepared with 2 litres of water and vegetable seasoning
2. Remove the pot from the heat and stir in the cold butter, goat taleggio, Parmigiano Reggiano, toasted pine nuts and chives.
3. Serve and complete with toasted pine nuts, chives and white truffle sauce buttons, using a piping bag