Mushroom Risotto with Parma Ham

Wed, 5 July 2017

Serves 4

Ingredients
400 gr. of Arborio or Carnaroli rice
1 small white onion
80 gr. of butter
1 liter of Vegetable broth,
1/2 glass of dry white wine,
60 gr. Grated parmesan,
500 gr sliced mushroom
saffron
Salt & Pepper
12 slices of parma ham
400 gr caciotta cheese cubed

Method
Melt 1/2 of the butter in a pan large enough to cook the rice to a medium heat,
add the onions when the onions are soft add the mushroom ,
then the rice and make it toast stirring continuously for a three or four minutes and let it toast
then add the wine and let the rice absorb it keeping stirring,
start to add the broth ladle by ladle letting the rice absorb it gradually.
Melt the saffron in a poon of broth and add it when the rice is nearly cooked.
Then take out from the heat add the parmesan and the butter cover it and let it rest for few minutes (almost 5).
Season
Cover a deep dish or a cup with 4 slices of ham, sponn in some rice, add the cheese e fold the ham back on top.
Put it upside down and serve it.