Dry-Cured Ham and Risotto Lollipops
- 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
- 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.