Risotto with Veneto PDO cured raw ham

Risotto with Veneto PDO cured raw ham




30 min

Ingredients for 4 people

  • 100 g Veneto cured raw ham (diced)
  • 350 g of rice
  • 1 onion
  • 2 cloves of garlic
  • 2 tablespoons of extra virgin olive oil
  • 1 knob of butter
  • 1 glass of dry white wine
  • 1,5 l of hot broth
  • pepper
  • abundant grated Parmesan cheese


Finely chop the onion and the two garlic cloves and sauté in oil; add the diced ham and let it brown. Add the rice, mix well and add the dry white wine. Once the wine has evaporated, continuously stirring, add the broth a little at a time, just enough to finish cooking the rice. Remove from the heat and mix with plenty of grated Parmesan, the knob of butter and a little pepper. Serve “on the wave”, that is to say, very soft.