Risotto with Parma Jam AOP, ricotta and spinach shoots

Ingredients

For 4 servings

• •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. 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. 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. 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. 4.Add ricotta and Parmesan and cook over low heat. Add the spinach leaves and mix, season with salt and pepper.
5. 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.