Filter
Reset
Sort ByRelevance
Queen V
Risotto with parma ham
Italian rice dish with Parma ham and Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
45 minMain dishonion, Red pepper, yellow bell pepper, fresh thyme, fresh coriander, fresh flat parsley, tomato, cumin (djinten), mild olive oil, cane sugar, dried laurel leaves, saffron, cayenne pepper, tap water, medium sized egg,yotam ottolenghi's shakshuka -
25 minMain dishpandan rice, zucchini, yellow bell pepper, sunflower oil, chicken fillet strips, Thai green curry paste, lentils, creamy coconut milk,Thai lentil chicken curry -
25 minMain dishbutter, risotto rice, whipped cream, chicken bouillon, dry white wine, green asparagus tips, Parma ham, fresh basil, Grana Padano,asparagus risotto with parma ham -
25 minMain dishbutter, coalfish fillet, flour, whipped cream, dried dill, fast cooking brown rice, green beans,pollock in dill cream sauce
Nutrition
525Calories
Sodium0% DV1.115mg
Fat26% DV17g
Protein38% DV19g
Carbs23% DV70g
Fiber4% DV1g
Loved it