Preheat the oven to 200 degrees Celsius. Place the ham slices on a baking sheet lined with parchment paper.
Place in the oven and cook the slices for 6-8 minutes. Remove the tray, let cool, then cut the slices into pieces.
In a saucepan, heat the chicken stock.
Clean the chanterelles, peel and chop the garlic clove.
In a pan, sauté the chanterelles and the chopped garlic clove with 20g of butter for 2-3 minutes over high heat.
Peel and chop the shallots. In a saucepan, gently cook these shallots in olive oil over low heat for 3 minutes. Add the rice, and when it becomes translucent, add the white win and cook for 5 minutes over high heat. Season with pepper according to taste.
Remove from heat, add the diced cheese to the rice and mix gently.
Divide the mixture among the plates, place the chanterelle and pieces of hom on top, sprinkle with chopped parsley and serve with a portion of salad.
150g Saint Agur Blue Cheese
4 Slices of Parma or Ham
300g Risotto Rice
400g Chanterelles
20g Butter
2 Shallots
15 ml Dry White Wine
1 lr Chicken Broth
2 tbps Olive Oil
2 strands Parsely
200g Green Salad
Pinch of Pepper
PRODUCT
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Recipe Method
Preheat the oven to 200 degrees Celsius. Place the ham slices on a baking sheet lined with parchment paper.
Place in the oven and cook the slices for 6-8 minutes. Remove the tray, let cool, then cut the slices into pieces.
In a saucepan, heat the chicken stock.
Clean the chanterelles, peel and chop the garlic clove.
In a pan, sauté the chanterelles and the chopped garlic clove with 20g of butter for 2-3 minutes over high heat.
Peel and chop the shallots. In a saucepan, gently cook these shallots in olive oil over low heat for 3 minutes. Add the rice, and when it becomes translucent, add the white win and cook for 5 minutes over high heat. Season with pepper according to taste.
Remove from heat, add the diced cheese to the rice and mix gently.
Divide the mixture among the plates, place the chanterelle and pieces of hom on top, sprinkle with chopped parsley and serve with a portion of salad.
