Piemont Risotto

What a superb embodiment of Piemont in a dish.

2 tblsp butter
1 cup chopped onion
1/2 cup cooked ham cubes
1 tsp chopped fresh rosemary
2 cups arborio rice
1 cup white wine
6 cups heated chicken or beef stock
1/4 pound fontina cheese - chopped in 1/4 inch dice to yield 3/4 cup
1/4 cup grated parmesan
meat gravy
white truffle (optional)

1. melt butter in large pot and saute onion til soft
2. add ham cubes, cook until just warmed (about 1 min)
3. add rosemary and rice and stir until butter is absorbed
4. add wine and simmer until it evaporates, then add enough stock to cover the rice and stir
5. keep adding hot stock as it is absorbed into the rice, continuously stirring well with a wooden spoon
6. when rice is about half-cooked (10 min), add fontina cheese and cook another 10 mins, continuing to add stock as needed
7. finally add the parmesan, a few spoons of gravy if desired, and serve; grate white truffle generously over all, if you like