Risotto con funghiRisotto con funghi
3.5 oz. (100 g) Prima Donna maturo
1.5 liter bouillon
1 clove of garlic
3 tbsp. olive oil
12.3 oz. (350 g) risotto rice
1 dl white wine
8.8 oz. (250 g) mushrooms, sliced
4 slices of Serrano ham
8.8 oz. (250 g) cherry tomatoes
Pre-heat the oven at 175° C. Lay the slices of Serrano ham between two layers of baking paper. Lay an oven dish on the upper layer to keep the slices flat. Bake the ham crispy in 20 minutes. Check every now and then.
Prepare the bouillon according to the instructions on the package. Chop up the scallions and garlic. Heat 1 tbsp. olive oil in a (wok) pan and lightly fry the scallions and garlic for 2 minutes. Then add the risotto rice. Bake the mixture until the rice turns glassy. Pour white wine over the rice and let it boil. Then add a cup of bouillon while stirring frequently. Wait until the rice has absorbed most of the bouillon before adding another cup. The risotto is ready when the grains are al dente and a creamy consistency arises (approx. 25 min.).
Meanwhile heat 2 tbsp. olive oil in a frying pan and fry the mushrooms. Quarter the cherry tomatoes, grate the Prima Donna maturo and chop up the thyme. Finally add the mushrooms and cheese to the risotto and mix it through. Divide the risotto over 4 plates and garnish with the cherry tomatoes, fresh thyme and Serrano ham.
Pinot Grigio (White, Italy)