Ingredients
70g diced parma ham
160g carnaroli rice
1 tbsp fennel seed
1 large glass of red wine
1 l vegetable stock (I used some spinach cooking water)
EVO oil
salt&pepper
30g grated parmesan
Preparation
Simmer 1 litre of vegetable stock, preheat a pan with some EVO oil and then add the rice. Let it cook for 2-3 minutes and pour over the wine. Turn the heat at full whack until the alcohol has evaporated and then add in the parma ham. Stir the rice regular and keep it moist with 1-2 ladles of stock at the time until cooked.
Sprinkle the parmesan and give it a good stir. Cover with a lid for 3-4 minutes to allow "mantecatura". Serve straight after and enjoy with some good red wine. We had half bottle of 2009 Papagena Barbera d'Alba DOC superiore Fontanafredda
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| parma ham risotto w/fennel seeds |