Mike's family has a recipe book and I normally alter something from it for the holidays. This time I added mushrooms and white truffle oil to an already tasty recipe and used a compound stock with ham and chicken to compliment the ham we got from Møsefund Mangalista (which I totally forgot to put in the picture, but I already ate the risotto so I'll put it in with something else later).
No recipe for this one, but make your basic risotto recipe and top it with a mixture of mushrooms sauteed in butter: reduce the pan sauce and add a touch of cream. I love using the microplane grater I got last year because it makes hard cheese into edible snow. Before you add the cheese drizzle a little white truffle oil on top of the whole thing then make it snow on the 'sotto.