Rice with truffles

Ingredients:

1 kg, 32 oz, truffles
1 small onion, finely chopped
3 cups long grain rice, washed and drained
400 g, 14 oz, minced meat
600 g, 20 oz, stew meat, diced
3 tablespoons shortening or butter
A dash of salt, as desired
A dash of ground cinnamon
A dash of ground pepper
1 cup fried pine nuts and almonds, for garnishing
1 litre, 4 cups, water
1 tablespoon salt, for cleaning truffles

Preparation:

Soak truffles in cold water for 15 minutes.
Peel using a sharp knife.
Put one litre of water and salt in a pot.
Add truffles, bring to a boil.
Chop into medium size pieces.
Saute stew pieces with shortening until golden. Place aside.
Saute stew meat with a dash of salt in the same shortening.
Transfer meat to another pot.
Add 2 litres of water to the pot and cook for 2 hours. Reserve stock.
Saute onion with the same shortening on medium heat until transparent.
Add minced meat, cinnamon, pepper and salt to onion.
Cook until meat is brown and tender.
Use 6 cups of stock to cook rice.
Add rice to stock. Cover pot.
Bring to a boil for 5 minutes.
Reduce heat and cook for 20 minutes.
Spoon rice into a platter.
Top with truffles, minced meat and stew meat.
Garnish with fried pine nuts and almonds.