I've got a small jar of porcini and white truffle cream that I bought in Paris (the bottle says: Crème de Cèpes et Truffes Blanches). I'm stuck on ideas for something to do with it.
Has anyone used this kind of truffle preparation before with good results? I am thinking risotto, roast chicken, etc.
The woman who sold it to me said that I should dissolve it in stock before I use it. I imagine this might help it to release its flavors. Any thoughts on this?