Truffled Risotto (Piedmont)

Appetizers

Heat half the butter in a large, havy pan, add the fat pork and ham, and saute gently for a few minutes. Add the rice and stir it thoroughly but gently to absorb the fat. Cook for 5 minutes. Add a little stock, stirring gently, and when it is almost absorbed add more. Continue to cook the rice in this way, adding 2 or 3 cups of boiling stock each time it shows signs of drying out. it should be ready in about 20 minutes.

Dilute the meat extract in a little of the stock. Add this to the ricew ith remaning butter and the Parmesean cheese, stir well. Arrange the rice on a hot platter and cover with slices of truffle.

Serves 6.