Risotto with chanterelles, zucchini, Serrano ham and pecorino

Ingredients for 2 servings:

• 1 onion(s)
• 1 carrot(s)
• 1 zucchini
• 200 g chanterelles
• 200 g rice (risotto rice)
• 25 g cheese (Pecorino)
• 70 g ham (Serrano ham)
• 3 tbsp soup seasoning
• 2 liters of water, about
• Salt and pepper, white ground and
• Black pepper, coarsely ground
• some oil and/or butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

light summer dish

Risotto preparation isn’t difficult, but it is a bit more complex and time-consuming. Proper mixing is important, as you won’t have time for it later and will only want to devote yourself to incorporating the ingredients. For the broth, bring the soup seasoning to a boil with water and then simmer, season with salt (do not overdo it, as a lot of water evaporates), strain, and set aside (about 1.5 liters; it’s better to have a little extra). Finely chop the onion and coarsely grate the carrot, and set aside. Slice the zucchini diagonally (about 0.3-0.4 cm thick) and set aside. Roughly chop the chanterelles and set aside. Cut the Serrano ham into small (or larger) pieces and set aside. Measure the risotto quantity and set aside. Sauté some of the chanterelles in an uncoated pan, scraping the bottom of the pan frequently. When the water stops coming out, gradually fry all the chanterelles one at a time. When the water stops coming out and you can barely hear the whistling sound, set the chanterelles aside and bring the bottom of the pan to a boil with a little stock, scraping it up and adding it back to the stock (for a toasted aroma). Do the same with the zucchini slices: fry them and set them aside, use the stock to release the toasted aromas and add it back to the stock. Heat a tall, not too small pot with the oil (and a small amount of butter). Sauté the onion and carrot. Add the rice and continue to sauté until you hear the rice crackle gently (about 1-2 minutes). Now deglaze with the stock, using only one or two small ladles (wine is often used here to deglaze, but it’s not necessary). Stir until there’s hardly any liquid left in the pot, then top up with another ladleful of stock – and stir well. Continue this process until the risotto rice reaches a slimy consistency, but still has a bite (taste frequently). Now add the mushrooms and zucchini slices and stir to combine. Add half of the pecorino and Serrano ham and stir in. Season with salt (if needed) and pepper. To garnish, scatter the remaining pecorino and Serrano ham over the risotto.