for 2 person

Risotto

1	onion, finely chopped
2 tbsp	olive oil
200 g	risotto rice
2 dl	white wine
4 dl	vegetable bouillon, hot
2	tomatoes, cut into wedges
50 g	butter
80 g	grated Parmesan
	salt and pepper to taste

Cured ham crisps

90 g	cured ham, sliced

How it's done

Risotto

Heat the oil in a pan. Sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 10 mins. add the tomatoes, then cook for a further 5 mins. until the rice is creamy and al dente. Stir in the butter and cheese, season.

Cured ham crisps

In a non-stick frying pan, fry the cured ham without any fat for approx. 4 mins. until crispy. Serve with the risotto.

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