Risotto with parma ham
Italian rice dish with Parma ham and Parmesan cheese.
Soak the saffron threads in warm water.
Fill the meat fond with water to 9 dl (per 4 people). Bring to the boil and dissolve the bouillon tablet.
Chop the onion. Cut the ham into thin strips.
Heat the butter in a pan and gently fry the ham and onion for about 3 minutes. Stir in the rice and fry for about 2 minutes on low heat.
Add the wine and let it stir in half-high heat through the rice. Slowly add the hot stock while stirring.
Stir in the saffron with soft water. Boil the risotto uncovered for about 25 minutes. Meanwhile, grate the cheese coarsely.
Season the risotto with pepper. Stir in the butter and half of the cheese. Serve with the rest of the cheese.
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