Mushroom risotto with ricotta and raw ham

Heat 2 tablespoons of oil in a large frying pan and fry the shallots. Add half of the mushrooms and all garlic and fry for 2 minutes.

Spoon the rice and fry until the grains are glassy. Add the wine and let it boil down.

Then add a dash of stock and stir until it is absorbed. Keep adding sprouts until the rice is al dente (this takes about 20 minutes).

Spoon the ricotta through the risotto and warm for 1 minute. Take the pan from the heat source, add the Parmesan cheese and season with salt and pepper. Leave the risotto with the lid on the pan for another 5 minutes.

In the meantime, heat the rest of the oil in a frying pan and fry the rest of the mushrooms in 4 minutes brown.

Serve the risotto with the mushrooms, raw ham and chives.