Heat half the butter in a large, heavy pan, add the fat pork and ham, and saute gently for a few minutes. And 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 Continue to cook the rice in this way, adding 2 or 3 cups stock each time it shows signs of drying out. It should take (**?) in about 20 minutes. Dilute the meat extract in a little of the stock. Add this to the rice with the remaining butter and the Parmesan cheese. Stir well. Arrange the rice on a hot platter and cover with slices of truffle. Serves 6. pasta 49