(Baked rice dish with raw ham - Our recipe)

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

Time:
preparation: 20 minutes
cooking: 40 minutes
Difficulty:
Medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

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!