RISOTTO WITH PARMA HAM

Preparation Method :

• Melt half of butter in a large pan and fry the onion gently until soft, take care not to let it colour.
• Chop the Parma ham into strips and when the onion is soft add half to the pan and fry for a few minutes; then add the rice.
• Cook the rice, turning it frequently in the butter until very hot. After about 5 minutes.
• When the rice is well toasted and shiny, add the wine and stir quickly for 2 minutes to evaporate the alcohol, then add 2 ladlefuls of hot stock.
• Continue to stir constantly, only adding more stock when the previous liquid has been absorbed.
• After 20 minutes,When the rice is tender but still firm to the bite, take the risotto off the heat and stir in the remaining ham, the tablespoon of butter and half the Parmigiano Reggiano.
• Stir vigorously and adjust seasoning as necessary. Cover and rest for 5 minutes, then transfer onto a warm platter and sprinkle with the rest of the cheese. Serve at once.