- 3½ oz. freshly grated Prima Donna, plus a few slices as garnish
- 3 cups chicken bouillon
- 1½ oz. butter
- 1 small finely cut onion
- 6 oz. risotto rice
- ½ cup dry white wine
- a few saffron strands
- 2 tbsp. olive oil
- 3 slices of Serrano ham, each piece torn into 3
- 12 fresh sage leaves
- Bring the bouillon, with the saffron, to the boil, and let it cook on low heat. Melt the butter in a large pan over low heat. Gently fry the onion and add the rice. Fry the mixture 2 to 3 minutes until the grains become glassy. Add the wine, stir and let the mixture cook slowly until the liquid has evaporated.
- Gradually add the bouillon; continue stirring while adding 1 cup at a time and wait until the moisture has been absorbed before adding more. Cook for about 20 minutes until the rice begins to look creamy and is al dente.
- Turn the heat off and stir the grated Prima Donna into the risotto. Put the lid on the pan and allow the risotto to absorb the flavours for a few minutes.
- Heat the oil in a frying pan and quick-fry the pieces of ham. Remove them from the pan and allow them to drain on kitchen paper. Fry sage leaves in the same pan until crisp.
- Divide the risotto on plates and garnish with the crispy ham, sage leaves and a few fine shavings of Prima Donna.