Risot with Piedmontese Truffles

Put six ounces of butter in a saucepan; when it begins to heat add to it two ounces of chopped onion and fry for a moment, then put in a pound of unwashed but well-picked rice. When this becomes quite hot moisten to double its height with broth (No. 194a), and cook very slowly while covered for twenty minutes. When done add six ounces of butter in small lumps, and four ounces of grated parmesan, stirring them in with a large carving fork, also two tablespoonfuls of meat glaze (No. 402) or chicken glaze (No. 398). Range the risot in a casserole or vegetable dish, cover the top with two ounces of fresh white Piedmont truffles, warmed in a little butter. Serve a clear gravy (No. 404) at the same time.