Risotto with broccoli, Stracchino and San Daniele cured ham


320 gr of Vialone Nano rice
2 tablespoons of extra virgin olive oil
50 ml of dry white wine
Approximately 1.2 litres of vegetable stock
200 gr of broccoli
160 gr of Stracchino
8 slices of San Daniele cured ham


Steam and blend the broccoli. Cut the slices of cured ham into strips.
Toast the rice in the oil and simmer with the wine until it completely evaporates, then add the boiling stock. Cook for 8-9 minutes. Add the broccoli to the rice and cook for a further 4 minutes.
Turn off the heat and cream and mix in the Stracchino and half of the cured ham strips, adjusting with salt and pepper. Plate and garnish with the remaining ham.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).