Caramelised cured ham risotto
First Course

Caramelised cured ham risotto

  • 30 min
  • 1 people
  • Medium
Recipe by



  • rise
  • butter
  • onion
  • pine nuts
  • cane sugar raisins
  • cured ham
  • salt and pepper
  • sale e pepe
  • vegetable broth
  • parmigiano cheese


Make a hearty traditional vegetable broth with carrot, celery and onion.

Sauté the onion with lots of butter. Once nearly transparent, add the rice and toast it in the pan. In a different saucepan, sauté the cured ham (cut into fine slices) with a pat of butter, the pine nuts, raisins (previously soaked in water), cane sugar, salt and pepper until the ham is caramelised.

Meanwhile, cook the rice like a traditional risotto, adding the vegetable broth a bit at a time. At the very end, stir some butter and Parmigiano into the risotto and salt to taste. Serve at a consistency that’s loose, flowing and creamy, topped with the caramelised cured ham.

Buon appetito ;-)

This recipe is made with

76711 Prosciutto Crudo
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