Scamorza risotto with crispy parma ham
Author: Linnea
Recipe type: dinner
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
- 300g risotto rice
- 1 small white onion
- 1 stalk celery
- 1 clove garlic
- 250ml white wine
- 1.2l chicken stock, hot
- 200g parma ham
- 40g butter
- 180g scamorza cheese
- 100g parmesan
- salt, pepper, olive oil
- Dice the onion, garlic and celery finely.
- Sweat the onion, garlic and celery in olive oil. Season with salt and pepper.
- Start off on high heat, then turn the heat down and cook slowly until soft for about 10 minutes.
- Turn the heat up, add the rice to the pot and mix with the veg.
- Add the wine and cook until the liquid had evaporated.
- Add about 100ml of the hot stock to the rice.
- Stir to ensure the rice does not get stuck to the bottom.
- Keep cooking and stirring the rice until dry, adding 100ml of stock at the time.
- Grill the parma ham (or cook on a tray in the oven) until crispy.
- When the rice has started to soften and is nearly ready, add the grated parmesan, scamorza cheese and the butter.
- Stir until the cheese and butter have melted.
- Let it stand for a couple of minutes in the pot.
- Serve the risotto with the crispy parma ham and freshly ground black pepper on top.
Recipe by at https://www.seasontocook.com/scamorza-risotto-crispy-parma-ham/
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