Risotto with artichokes in oil and cooked ham

10 min.

25 min.

Main Course

2 people

It is a first course with a strong and engaging taste, excellent to be enjoyed accompanied by a glass of white or rosé wine.

You start by preparing the vegetable broth.

1. Finely chop 1/4 white onion and transfer it to a high-sided saucepan.
2. Add 1/2 ladle of water and turn on the heat over medium heat.
3. Let the onion simmer and when the water has been completely absorbed, add the extra virgin olive oil and mix carefully.
4. Fry the onion and when it starts to be golden add the rice and let it toast for a few minutes.
5. Then add the diced cooked ham and mix carefully.
6. Deglaze with the white wine and as soon as it has evaporated wet the risotto with 3-4 ladles of boiling vegetable broth.
7. Now lower the heat, stir and cook the risotto for about 20-25 minutes.
8. Halfway through cooking, add the artichokes in oil into well-drained wedges and mix again.
9. Turn off the heat and stir in butter and grated cheese.
10. Serve hot with a drizzle of raw EVO oil.