Risotto with Ham and Blue Cheese
Risotto • Italian
Description
Risotto with Ham and Blue Cheese
Ingredients
- Butter 0 oz
- Onion 1 piece
- Nerone Rice 20 oz
- Dry White Wine 5 fl oz
- Blue Cheese 5 oz
- Chicken Broth 25 fl oz
- Pork Blood 5 oz
Step-by-Step Guide
Step 1
First, prepare the broth. Once it's ready, strain it (750 ml) into a pot and add an equal amount of water (750 ml). Place it over medium heat and bring to a boil. Then reduce the heat to the minimum to keep the broth warm.
Step 2
On another burner, place a large saucepan and melt the butter (30 g) over low heat. Sauté the onion (finely diced) in the saucepan for 10–12 minutes until soft, but do not let it brown.
Step 3
Increase the heat, add the rice, and cook, stirring, for about a minute until it appears translucent. Pour in the wine and continue stirring until the rice absorbs the wine.
Step 4
Add a ladle of warm broth and reduce the heat. Continue adding broth ladle by ladle, stirring constantly, allowing each portion to be absorbed. After 15–20 minutes, taste the rice—it should be cooked al dente. If the rice is too firm, add a little more broth or boiling water.
Step 5
Finally, stir in most of the cheese, reserving some for serving. Allow the cheese to melt, remove the risotto from the heat, and stir in most of the ham (save some for serving). Add a piece of butter, cover the risotto, and let it rest for 2 minutes. Season with salt to taste and serve topped with the remaining ham and cheese.
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