Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
Topping
How it's done
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Risotto
Heat the butter in a wide pan. Add the onion, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 10 mins. add the kale, then cook for a further 10 mins. until the rice is al dente. Mix in the crème fraîche and cheese, season.
Topping
Heat the oil in a frying pan, add the cured ham, fry until crispy. Plate up the risotto, top with cured ham and parmesan shavings.
How-tos
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