Ingredients
320 g arborio rice
1 liter chicken broth
40 ml white wine
150 g Mascarpone Quescrem
15 g olive oil
1 clove garlic
120 g finely chopped onion
0.2 g saffron
10 g Parmesan flakes
22 g slices of Iberian ham
5 g salt
3 g black pepper
Preparation
1
Heat the broth in a saucepan.
2
In a medium saucepan, over high heat, mix the olive oil with half of the butter and add the finely chopped onion. When transparent, add the saffron and sauté for a few more minutes. Add the rice and sauté, without browning.
3
Add the white wine and stir until it evaporates. Lower the heat a little.
4
Start adding the broth in several batches and let it reduce, until you can see the bottom of the pot in each batch. Add more broth and repeat the process at least 3 times. Boil for a total of 15 – 18 minutes. Season with salt and pepper.
5
When the rice is ready, reduce the heat to the minimum, add the Mascarpone Quescrem and stir.
Presentation
Once the dish is ready, add the Parmesan and Iberian ham slices, just before serving.
