Serrano ham and mushroom risotto

In a large frying pan add a splash of EVOO. When hot, add the chopped garlic until golden brown.

When browned, add the mushrooms with a little salt.

When browned, remove the mushrooms from the pan and place in a bowl.

Pour the rice with a little salt into the pan and stir for 2-3 minutes.

Pour the chicken broth over the rice and mushrooms until the broth is absorbed. If the grain remains hard, continue water or broth until the rice is tender.

While it is done, take the bowl with the mushrooms that we have set aside and grind them together with 3 tablespoons of Skyr spread (or spreadable cheese).

When the rice is ready, add the mixture of cheese and mushrooms, the pieces of ham and stir for a few minutes over low heat. (I cut the ham from the shoulder and then cut it into small cubes, but you can buy them directly in cubes. I also cut it by eye, each one can add what he/she considers).

Finally add a teaspoon of nutmeg. Optional: sprinkle Parmesan cheese on top once it has been served.