Risotto au Jambon de Bayonne
INGREDIENTS serves 4
240 g round Arborio rice
5cl white wine
4 slices of ham
1L of light chicken broth
1 tablespoons crème fraiche
3 tablespoons of olive oil
Freshly ground pepper
Cut the ham into thin strips (chiffonnades).
Peel and chop the shallots.
Sweat the shallots in the olive oil on a low heat.
Add the shredded ham, then the rice, and stir until the rice becomes translucent and is thoroughly covered in fat.
Add the white wine and reduce by half.
Add the stock one ladle at a time, stirring continuously and waiting until the last ladle has been absorbed before adding the next (20-30 mins), until the rice is cooked.
Add the crème fraiche and season to taste (primarily with pepper, as the stock and ham already contain a lot of salt).