Dry-Cured Ham and Risotto Lollipops

serves 4

Ingredients :

  • 12 thin slices of dry-cured ham
  • ½ onion
  • 100 ml (7 tbsp.) olive oil
  • 100 g (1/2 cup) risotto rice (Arborio)
  • 100 ml (7 tbsp.) white wine
  • 1 chicken bouillon cube
  • 400 ml (1 2/3 cup) chicken stock
  • 50 g (¾ cup) grated Parmesan cheese
  • 1 carrot
  • 1 zucchini
  • ½ fennel bulb
  • 30 g (2 tbsp.) butter
  • Juice of ½ a lemon
  • Salt and pepper

Instructions :

  • Chop the onion. In a saucepan, melt the chopped onion in 50 ml (3 ½ tbsp.) of olive oil at low heat for 5 minutes, without browning. Add the rice. Coat with olive oil, salt, pepper, then pour the white wine. Cook for 3 minutes on medium heat to allow the wine to evaporate.
  • Meanwhile, dissolve the chicken bouillon cube in boiling water. Pour it into the stock.
  • Pour 1/3 of the stock over the rice. Cook while stirring continuously and adding stock along the way, until it is fully absorbed.
  • Off the heat, add the grated Parmesan, mix then leave to cool.
  • To make two boudin risottos, spread the rice mixture onto 2 sheets of plastic wrap and carefully roll up each sheet. Refrigerate the boudins for at least 2 hours.
  • Wash the vegetables. Peel the carrot, grate the zucchini and carrot, thinly slice the fennel. In a salad bowl, combine the remaining olive oil (50 ml / 3 ½ tbsp.) with lemon juice, salt and pepper. Add the vegetables and stir.
  • Take the boudins out of  the refrigerator, remove the plastic wrap, cut them into 12 slices of equal thickness. Sink a small stick into each one. Sauté each lollipop for 2 minutes on each side in a frying pan with butter. Drain them on paper towels then coat them with a slice of dry-cured ham.
  • Divide raw veggies between 4 glasses, add in the risotto lollipops and serve.