– 300 g Carnaroli rice
– 1 leek
– 150 gr Parma ham
– 100 gr crunchy Parma ham
– 80 gr grated Parmesan cheese
– 2 litre meat stock from offal
– 50 gr butter
– 1 spoon of cider vinegar
– 1 spoon of soy lecithin
Prepare meat stock from ham offal. Cook for ~20 minutes.
Start frying rice and finely sliced onion in a frying pan. Fry for 2-3 minutes at high temperature then turn it to low, and gradually add meat stock. After 10 minutes of cooking ad finely sliced ham and cook risotto until rice is soft. Add Parmesan and butter, and continue cooking until it becomes creamy.
Serve. Allesandro proposed to garnish with crunchy ham fried in oil, with some cider vinegar added at the end.
If you feel you are up to it, you can add soy lecithin foam. Add soy lecithin to meat stock and beat until foam forms.