for 4 person

Ham

3 litre	water
1	smoked ham (approx. 1 kg)

Mustard risotto

1 tbsp	butter
1	onion, finely chopped
1	garlic clove, squeezed
200 g	risotto rice
1 dl	white wine
9 dl	chicken bouillon, hot
4 tbsp	coarse-grain mustard
80 g	grated Parmesan
30 g	butter
	salt and pepper to taste

How it's done

Ham

Bring the water to the boil in a tall pan. Add the ham in the bag, reduce to a low heat and cook at just below the boil for approx. 1 hr.

Mustard risotto

Heat the butter in a pan. Sauté the onion and garlic for 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the mustard, cheese and butter, season.

To serve

Remove the ham from the water, cut the bag open, cut the ham into slices, plate up with the risotto.

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