Risotto with Parma Jam AOP, ricotta and spinach shoots
- Total time
- 45 min
- servings
- 4 servings
- Dish type
- Main dish
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Prep
15 min
Cook
30 min
Total time
45 min
Ingredients
Ingredients
- 350 g 350 g rice for Italian risotto (Arborio or Carnaroli)
- 12 tranche 12 slices of Parma Jam AOP
- 3 c. à soupe 3 tablespoons of extra virgin olive oil
- 1 1 onion boots cut into slices
- 1 gousse 1 cloves of crushed garlic
- 150 ml 150 ml dry white wine
- 1 l 1 l hot vegetable broth
- 1 1 finely grated lemons (zests)
- 200 g 200 g ricotta
- 100 g 100 g finely grated parmesan and some chips
- 1 1 good spinach shoot handles
- freshly ground salt and black pepper
Method
- 1
In a pan or pan with raised edges, heat olive oil. Pour the rice and cook over low heat for 2-3 minutes, stirring until it reaches a translucent colour, not golden. Then add the onions and garlic. Always mix, let cook for a minute.
- 2
Stir in the white wine before adding a few flasks of hot broth and then let the rice cook until the liquid is absorbed.
- 3
Add the lemon zests, stir carefully and cook over medium-low heat for 20 to 25 minutes, gradually incorporating one ladle at a time, the broth remaining until the rice is softened but aldent.
- 4
Add ricotta and Parmesan and cook over low heat. Add the spinach leaves and mix, season with salt and pepper.
- 5
Heat 4 serving dishes or bowls. Fill them with risotto then place over the slices of Parma Jam AOP. Finish with some spinach shoots and Parmesan chips.
Source : marmiton
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