Risotto with Ham, Mozzarella and Egg

For the risotto with ham, mozzarella and egg, first peel and finely chop the onion. Cut the ham into strips, setting aside a few strips for decoration. Strain and dice the mozzarella.

Heat olive oil in a larger pot and sauté the chopped onions.

Add the risotto rice and the ham strips and sauté briefly, then deglaze with white wine. Simmer until the liquid has boiled away (stirring occasionally).

Season with salt, pepper and nutmeg.

Gradually pour in soup and simmer over low heat, stirring occasionally, until rice reaches desired consistency.

In a bowl, mix the egg yolks with the whipped cream and Parmesan cheese until well blended. Remove the risotto from the heat, stir in the mixture and let stand briefly. Garnish with strips of ham and diced mozzarella and serve the risotto with ham, mozzarella and egg.

Preparation Tip:

The risotto with ham, mozzarella and egg tastes especially good with fresh herbs, e.g. basil or oregano.

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