Risotto with broad beans and ham

13/03/2013 - Ingredients for 4 people:

- 300 g Extra Fine Baldo rice "Principato di Lucedio"
- 150 g boneless smoked ham "Al Berlinghetto"
- 2 tsp vegetable broth "Bio Well"
- 1.5 liters of water
- 100 g broad beans Leonforte "Agrirape"
- Green onions
- 1 glass of white wine
- 50 g Cacciocavallo Siciliano "Caseificio Poma"
- Extra Virgin Olive Oil "Gradassi"
- Salt "Oro di Sicilia"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 300 g Extra Fine Baldo rice "Principato di Lucedio"
- 150 g boneless smoked ham "Al Berlinghetto"
- 2 tsp vegetable broth "Bio Well"
- 1.5 liters of water
- 100 g broad beans Leonforte "Agrirape"
- Green onions
- 1 glass of white wine
- 50 g Cacciocavallo Siciliano "Caseificio Poma"
- Extra Virgin olive Oil "Gradassi"
- salt "Oro di Sicilia"

Soak the beans for 12 hours and cook. Then peel.

Prepare a broth from the water and bouillon cubes and bring to a boil.

Finely chop the green onions and saute onions in a little olive oil. Add the rice and fry for a minute. Deglaze with the white wine.

Add the beans and then cook the rice, adding the broth little by little.

At the end of the cooking time, stir in the grated Caciocavallo. Cut the ham into strips and fry in a pan until golden brown.

Serve the risotto with a few strips of bacon.

Recommended wine: Palazzo al Campo "Spalletti"