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Risotto with ham and Reblochon cheese crisps

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Rate this recipe 2.2/5 (46 Votes)

Ingredients

  • 350 g rice risotto kind
  • 1.25 cl beef bouillon (2 cubes)
  • 200 g cured ham
  • 150 g of Reblochon
  • 2 onions
  • 60 g butter
  • 3 tablespoons olive oil
  • 1 tablespoon chopped parsley
  • salt and pepper.

Details

servings 4
Level of difficulty Easy
Preparation time 25mins
Cooking time 25mins
Cost Budget Friendly

Preparation

Step 1

Bring the beef stock to a simmer and slice the ham into very thin strips. Sauté 2 onions, peeled and chopped in a casserole with 2 tablespoons of olive oil and 20g of butter. When they are soft, add the rice. Mix with a spatula to coat the grains of rice in the fat. Add a ladle of hot stock. Couver, simmer until fully absorbed, then pour in the remaining stock in three or four times, waiting for it to evaporate each time. The rice should be cooked but remain firm. Allow about 17 minutes for this part.

Step 2

Fry the strips of ham in a pan until crispy with 1 tablespoon of hot olive oil. Loosen the grains of rice with a fork while adding the remaining butter, parsley, and diced cheese (without the rind). Off the heat, cover and reserve for 5 minutes. Serve sprinkled with the crispy ham.

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