Recipe Index

Ingredients

• 1/2 cup short-grain rice
• 1/2 cup water
• 1 tablespoon chicken stock, for the rice
• 1 tablespoon butter, for the rice
• 7.1 oz risotto rice (cooked)
• 1.1 oz onion
• 1 tablespoon minced garlic
• 1 cup fresh cream
• 1/2 tablespoon chicken stock, for the risotto
• 1.8 oz jambon
• 1/2 oz unsalted butter, for the risotto
• Italian parsley, a little
• black pepper, a little

Method

1. Cook the washed short-grain rice in a rice cooker with its water, chicken stock and butter so it is seasoned from the start.
2. Finely mince the onion and pick the parsley leaves, mincing the leaves as well.
3. Melt part of the risotto butter in a pan over low heat and fry the minced garlic and onion gently so the garlic does not burn.
4. When the onion turns translucent, add the cooked risotto rice and mix it once through the garlic butter.
5. Add the fresh cream and half the risotto chicken stock and simmer, stirring, until creamy; taste and add the remaining stock if more seasoning is needed.
6. Plate the jambon butter risotto and top it with the jambon and the remaining butter so it melts over the rice.
7. Sprinkle parsley and black pepper over the finished risotto.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data