4 cups of risotto rice.

1 bunch of young garlic.

100 grams of Parmesan.

100 grams of Iberian ham.

1 liter of vegetable or chicken stock

(You can use home-made or finished bouillon from the trade).

Olive oil.

75 ml Table Cream.

2 Cloves of garlic.




First cut the young garlic into small pieces and finely chop the two garlic cloves together with the parsley. Place a drizzle of olive oil in a pan and when it is hot, throw the two cloves of garlic and the parsley that we have previously chopped.

When the garlic begins to take color, add the young garlic and remove. Once everything is browning, add the 4 cups of rice. We remove everything again so that the rice gets stir-fried a little. Next, we will add half the broth of vegetables or chicken and a pinch of salt and pepper. We let it cook and we will be adding broth as it gets consumed and the rice is asking for it.

After 15 minutes in which we will have removed everything and the rice has absorbed the broth, we will add the table cream, half of the Parmesan cheese and correct the point of salt if necessary.

Once plated each serving, we will put pieces or slices of Iberian ham and Parmesan cheese on top.



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