Risotto with ham and mushrooms

Ingredients for 4 servings:

• 200 g porcini mushrooms, fresh or 20 g dried porcini mushrooms, alternatively 250 g mushrooms
• 60 g butter
• 1 onion(s)
• 360 g rice (risotto rice)
• 1 jar white wine
• 1 tbsp extra virgin olive oil, cold squeezed
• 1 garlic clove(s)
• 2 sprigs of parsley
• Salt and pepper, freshly ground black
• 60 g cooked ham
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Risotto with prosciutto cotto and funghi. A recipe from Veneto.

Soak dried porcini mushrooms and slice fresh mushrooms. Prepare 1 liter of hot broth from concentrate or hot water. Finely chop the onion. Melt 20g of butter in a wide saucepan over medium heat, add half of the onions, and sauté until translucent. Add the risotto rice, increase the heat, and fry the rice for about 2 minutes, stirring constantly. Deglaze with the white wine, stirring until the wine has evaporated. Gradually add broth or hot water, stirring occasionally. Simmer on low heat for 25-30 minutes, depending on the type of rice. The rice should have a porridge-like consistency, but not too soupy. If using dried mushrooms, add the soaking water to the rice. Meanwhile, in a second saucepan, heat the olive oil with 20g of butter and sauté the remaining onions until translucent. Finely chop the garlic clove, add it to the onions, and fry briefly. Finely chop the parsley, add it to the onions along with the mushrooms, season with salt, and sauté the mushrooms over low heat until softened. When the rice is cooked, cut the ham into 1 cm pieces, grate the Parmesan cheese, and mix everything with the rice along with 20 g of butter and the mushrooms. Season with salt and pepper and serve. Serve with a Lambrusco from Emilia-Romagna.