Risotto with PDO Parma Ham, ricotta and baby spinach

Ingredients

4 servings

• 350 g of Italian risotto rice (Arborio or Carnaroli)
• 12 slices of PDO Parma ham
• 3 tablespoons of extra virgin olive oil
• 1 bunch of spring onions, sliced
• 1 clove of garlic, crushed
• 150 ml of dry white wine
• 1 l of hot vegetable broth
• 1 lemon, finely grated (zest)
• 200 g of ricotta
• 100 g of finely grated Parmesan and a few shavings
• 1 large handful of baby spinach
• salt and freshly ground black pepper

Steps

1. 1

   In a saucepan or high-sided pan, heat the olive oil. Add the rice and let it cook over low heat for 2-3 minutes, stirring until it becomes translucent, not browned. Then add the onions and garlic. Keep mixing and let cook for one minute.

2. 2

   Incorporate the white wine before adding a few ladles of hot broth, then let the rice cook until the liquid is absorbed.

3. 3

   Add the lemon zest, stir carefully, and let cook over medium-low heat for 20 to 25 minutes, gradually adding the remaining broth, one ladle at a time, until the rice is softened but al dente.

4. 4

   Add the ricotta and Parmesan, letting it cook over low heat. Fold in the spinach leaves, stir, and season with salt and pepper.

5. 5

   Warm up 4 serving plates or bowls. Fill them with risotto and place the slices of PDO Parma Ham on top. Finish by adding a few baby spinach leaves and Parmesan shavings.