RISOTTO WITH VULCANO HAM

Ingredients for 4 persons:

250g risotto rice, 150-200g Vulcano ham, 4 finely chopped figs, 1 – 1.23 L stock or beef broth, 2-3 tbs. butter, a pinch of nutmeg, salt and pepper

PREPARATION

Heat two tbs. butter in a casserole and brown the figs and 100 g of finely chopped Vulcano ham in it. Add the rice and briefly toss together, then keep adding broth and simmer while stirring constantly. The risotto will be ready after 18 to 20 minutes and is finished with nutmeg, freshly ground pepper and a generous lump of butter; also season to taste with a little salt if necessary. Remove from the heat and allow to stand for 1 - 3 minutes.
In the meantime, cut the remaining ham into strips and lightly brown in butter.
Arrange the risotto on a plate and serve garnished with the browned strips of ham or filled figs. For those who like it, a little more freshly milled pepper can be sprinkled on at the table.