(Baked rice dish with raw ham - Our recipe)

Time: preparation: 20 minutes ........ cooking: 40 minutes 150 g (5 1/2 oz) raw ham, sliced 325 g (11 oz) rice 4 tablespoons extra virgin olive oil 2 tablespoons dried chives 2 teaspoons dried tarragon 2 teaspoons dried marjoram 2 tablespoons fresh parsley, finely chopped 1 little young onion, finely chopped 600 ml (21 fl oz - 2 3/4 C) vegetable stock 200 ml (7 fl oz - 3/4 C) red wine Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Begin with risotto. Prepare vegetable stock following the instructions on the package. Remember to keep stock boiling while you're cooking risotto.
Put oil, onion, aromatic herbs and rice in a saucepan. Cook for 3-4 minutes until rice looks milky. Pour in wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is "al dente" stage. Remember that rice must be cooked in the oven too!
Preheat oven to 200°C (400°F). Meanwhile oil a pudding mould and lay the slices of raw ham on it allowing them to flow over the edges. Spoon risotto in the mould, level the surface and cover with the flowing slices of ham. Bake for 15-20 minutes. Take away mould from the oven and let risotto rest for some minutes. Then turn out the baked rice, slice thickly and serve immediately.

Note
- You can prepare the dish in advance and put in the oven before serving; this is a great
  thing when you have guests.
- If it's the right season, you can use fresh aromatic herbs: your dish will be excellent!

What's the right wine?
Our suggestion is: Grignolino del Monferrato Casalese (red wine from Piedmont).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".