Cheese and cooked ham risotto –
I made this risotto with the traditional cooking with broth, which makes it more tasteful, but that keeps all starches; if you want to make a more light version, you can cook the rice in salted water and, after having drained, pass it in a pan with cheese and ham.
Cheese and cooked ham risotto
Preparation time 30 minutes
Ingredients for 2 people:
170 grams of rice
30 grams of Emmental cheese
30 grams of ewe’s cheese
30 grams of parmesan cheese
30 grams of cooked ham
vegetable stock
½ onion
butter
salt and pepper
Brown the onion in the butter, add the rice and toast it for a minute.
Cover it with the broth and cook for about 20 minutes, adding more broth if necessary.
When cooked, season with salt and add the diced cheese, ham, grated parmesan, and pepper.
Stir with a bit of butter before serving.
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