For the leek chips
Take the white section of the leeks and cut into very thin strips. Fry in oil at 170°C, then remove and place on absorbent paper and season with salt while still hot.
For the rice
Chop up the onion and place in a pot over medium heat until soft. Chop up and add the spring onion and as soon as it wilts, add the rice and stir for a few seconds, until it becomes almost translucent.
(Optional: add the wine and stir until it evaporates.)
Gradually add the stock and stir until the rice is juicy but still slightly hard in the center (al dente).
Next, stir in the butter and remove from the heat. Add the parmesan, stir and season to taste. Finally, stir in the truffle paste.
In a pan, sauté the mushrooms cut in quarters and add the garlic. When they become soft, add the chopped rosemary leaves. Serve in a bowl and garnish with the mushrooms and leek chips.