Risotto with Veneto PDO cured raw ham

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

Preparation

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.