Mushroom risotto with ricotta and raw ham

Name: mushroom risotto with ricotta and raw ham
Total time: 40 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 2 shallot shredded; 300 gram Chestnut mushroom in quarters; 2 clove garlic pressed; 350 gram risotto rice; 200 milliliters White wine; 750 milliliters mushroom broth from tablet; 150 gram ricotta; 50 gram Parmesan cheese grated; 8 paste Italian raw ham; 1 hand chives finely chopped

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

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

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.