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Cheese and cooked ham risotto

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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 peppergrechina

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.

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When cooked, season with salt and add the diced cheese, ham, grated parmesan, and pepper.

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Stir with a bit of butter before serving.

Cheese and cooked ham risotto

grechina

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