Ingredients

Servings 6

• 1 ¼ lb Rice
• 3 ½ oz tuna fish
• 1 ¾ oz prosciutto cotto (cooked ham)
• broth
• meat extract
• 1 ¾ oz grated Parmigiano Reggiano cheese
• truffle

Preparation

20 minutes preparation + 20 minutes cooking

Chop up the ham until it becomes a pulp, then put this chopped mixture into a casserole and sauté with a large knob of butter. After some minutes put the rice into the casserole, mix, and leave to gain flavor; then dilute it gradually with hot stock, added several times, until the rice is perfectly cooked. When the rice is cooked, dress with a spoonful of meat extract in very little hot water, the rest of the butter, and some grated Parmesan. Arrange the risotto on a plate and cover with small flakes of truffle.