Risotto with Ham and Cheese

By LoriCaputo

Ingredients

• 50 grams butter
• 1 medium onion, finely chopped
• 50 – 75 grams cooked ham, diced
• Sprig rosemary
• 400 grams Arborio rice
• 150 ml white wine
• 1 1/4 1 ¼ litres chicken stock
• 100 grams fontina or gryere cheese, cubed
• Grated parmesan

Preparation

Step 1

Melt the butter in a pan, add onion, and cook 5 minutes until soft but not coloured. Add the ham, and cook, one minute, the rosemary and rice, stirring until the rice is transparent.
Add wine, stir, and cook until it is absorbed. Add stock, ladle by ladle, stirring until each is absorbed. After about 20 minutes, the rice should be creamy, but al dente. Stir in the cheese and cook 5 more minutes. To finish, add 3 – 4 tbs. parmesan.