250 g arborio rice
2 tbsp Isigny Sainte-Mère 40% crème fraîche
4 slices prosciutto ham
1 litre vegetable stock
A few sprigs of chives (to serve)
A few pinches of Espelette pepper
Peel and finely chop the onion.
Heat 2 tbsp of oil in a pan.
Brown the onions for 10 minutes over a medium heat.
Pour in the rice and stir so that the grains are coated in oil.
Pour in a little of the stock to cover the rice and simmer over a gentle heat until the liquid has evaporated. Continue cooking the rice by gradually adding the stock until cooked. Allow about 12 minutes. Stir regularly.
Meanwhile, finely dice the slices of ham.
Off the heat, add the ham to the risotto along with the crème fraîche. Mix and serve.
Garnish with finely chopped chives and a pinch of Espelette pepper.