Recipe of Homemade Risotto à l'Ossau Iraty,jambon de pays et au safran

Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Ultimate Risotto à l'Ossau Iraty,jambon de pays et au safran. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Risotto à l'Ossau Iraty,jambon de pays et au safran, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto à l'Ossau Iraty,jambon de pays et au safran delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Risotto à l'Ossau Iraty,jambon de pays et au safran using 9 ingredients and 5 steps. Here is how you cook it.

Il faut aimer le brebis , moi j'ai adoré, très gourmand #riz #batailleencuisine

Ingredients and spices that need to be Get to make Risotto à l'Ossau Iraty,jambon de pays et au safran:

1. 50 gr Ossau-Iraty AOP Istara
2. 1 c. à soupe d' huile d'olive
3. 300 gr riz spécial risotto
4. 1 L bouillon de volaille
5. 1 douzaine de cerfeuil (effeuillés)
6. 2 c. à soupe Beurre
7. 20 cl vin blanc*
8. 1 gousse d' ail
9. Jambon de pays et persil

Steps to make to make Risotto à l'Ossau Iraty,jambon de pays et au safran

1. Faites chauffer le bouillon et le vin blanc mélangés, ajoutez-y la gousse d’ail que vous aurez écrasée avec le plat d’un couteau. Quand le liquide arrive à ébullition, retirez du feu, ajoutez le safran, et réservez le tout.
2. Mettez l’huile et le beurre dans une casserole sur feu moyen. Quand le tout est bien chaud, ajoutez le riz et remuez pour bien l’enrober, laissez deux minutes en remuant régulièrement.
3. Ajoutez alors deux louches de bouillon, baissez légèrement le feu et remuez doucement avec une cuillère en bois jusqu’à ce que tout le liquide soit presque absorbé. Recommencez l’opération jusqu’à ce que le riz soit cuit (vous n’utiliserez sans doute pas tout le bouillon), il faut compter une quinzaine de minutes.
4. Quand le riz est à point, encore un peu croquant dedans et fondant dehors, ajoutez l’Ossau-Iraty Istara que vous aurez préalablement râpé ainsi que le jambon coupé en petits morceaux, remuez et couvrez, laissez 2 minutes.
5. Servez le risotto en le parsemant de cerfeuil hâchés et quelques copeaux d’Ossau-Iraty Istara.

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