1. Combine conchiglie, dried girolles, dried cepes, bell pepper, onion, mushroom, muchroom paste, carrot and green pea. Mix well.
2. Put the conchiglie mixture into the inner pot of rice cooker, add chicken stock/ water up to “Rice” level 2 as indicated on the scale inside the inner pot.
3. Close the lid, switch on the power, select the “Rice” function, and press “Start” to cook.
4. When the cooking is done, leave the conchiglie to rest for 5 minutes.
5. Stir in the olive oil and black truffle paste, mix well and serve.
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