Risotto With White Truffle

Preparation:

Preparation: Thinly slice the onion and reduce the raw ham into thin strips. Melt a knob of butter in a saucepan and fry the onion and ham for a few minutes over medium heat. Add the meat, brown it well, then pour a liter and a half of hot water into the pan. Also add the celery and carrot, salt and cook for about 2 hours. After this time, drain the beef pulp and keep it warm, degrease the broth and filter it, collecting it in a clean saucepan. Bring it to a boil and add the rice. When this is ready, add the rest of the butter and the grated cheese, mixing carefully. Distribute the risotto in four individual bowls and sprinkle with truffle slices; serve the risotto as a first course and the sliced boiled meat as a second course. If you like, you can further enrich the risotto with flakes of Parmesan cheese.