Iberian ham risotto

Cut the onion into small pieces and place in the pan over low heat until done.

Add the pieces of Iberian ham (previously cut) and cook for approximately 2 minutes. After this time add the rice and then the white wine. Let it cook for a while so that the alcohol evaporates.

Add the chicken broth little by little. It is important that the broth is hot so as not to break the cooking chain. I almost used the whole carton (800 ml).

Once the risotto is al dente, add the Parmesan cheese.

I did not use Parmesan cheese because I wanted to savor the taste of the Iberian ham, but with Parmesan it is also delicious.

Let stand a few seconds and ready! If you want, you can add some slices on top to give an exquisite touch.

Enjoy your Iberian ham risotto! Enjoy! 👩🏻‍🍳