Recipe: Speck ham risotto
March 09, 2010
It seems that spring was already here, but it's raining again, I had to bring indoor my little plants and I feel sad... To fight this feeling I cooked a warm risotto, perfect for a lunch after the work, as for a romantic dinner for two.
Speck ham risotto
2 tbsp butter
1 red onion
150ml italian spumante (sparkling wine) or champagne
100ml single cream
50g speck ham
4 tbsp grated parmesan
white pepper, grinded
Mince the onion and fry it with the butter in a large pot. Add the rice, mix well, then pour the spumante and let evaporate.
Cook 10 minutes, adding hot water or broth if the rice becomes too dry.
Add the single cream and speck ham cut into stripes, and cook until the rice is tender.
Remove from heat and season with grated parmesan and grinded white pepper.
Two years ago:
Coconut, chocolate and mint cake
This post goes to Monthly Mingle - Champagne.
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