Risotto with roasted mushrooms

Heat 2 tablespoons of olive oil in a pan with a thick bottom and gently fry the onion. Chop 250 g of mushrooms coarsely and scoop them through the onion, fry for another 2-3 minutes. Stir in the rice and cook until the grains shine. Pour in the wine and let it evaporate while stirring. Then pour in half of the stock and cook the rice gently in 18 minutes. Stir regularly and pour the rest of the stock during the cooking for shoot.

Halve the slices of ham and fry them in a griddle brown. Place on a plate. Brush the remaining mushrooms with olive oil and fry in the grill pan brown and cooked, shovel regularly. Scrape a quarter of the cheese into flinters and grate the rest. Stir in the grated cheese through the risotto.

Serve the risotto in warm deep plates and spread the ham, mushrooms and cheese flinters over it.