for 4 people

Risotto

1 tbsp	butter
1	onion, finely chopped
300 g	risotto rice
2 dl	white wine
8 dl	vegetable bouillon, hot
100 g	kale, finely chopped
100 g	crème fraîche
40 g	Parmesan, finely grated
	salt and pepper to taste

Topping

½ tbsp	olive oil
50 g	cured ham in slices
30 g	Parmesan, chips peeled off with a peeler

How it's done

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.

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