Dry Cured Ham & Risotto Lollipops

serves 4

INGREDIENTS :

INSTRUCTIONS :

Chop the onion. In a saucepan, melt the chopped onion in 50 ml (3 ½ tbsp.) of olive oil at low heat for 5 minutes, without browning. Add the rice. Coat with olive oil, salt, pepper, then pour the white wine. Cook for 3 minutes on medium heat to allow the wine to evaporate.
Meanwhile, dissolve the chicken stock cube in boiling water. Pour it into the stock.
Pour 1/3 of the stock over the rice. Cook while stirring continuously and adding stock along the way, until it is fully absorbed.
Off the heat, add the grated Parmesan, mix then leave to cool.
To make two boudin risottos, spread the rice mixture onto 2 sheets of plastic wrap and carefully roll up each sheet. Refrigerate the boudins for at least 2 hours.
Wash the vegetables. Peel the carrot, grate the zucchini and carrot, thinly slice the fennel. In a salad bowl, combine the remaining olive oil (50 ml / 3 ½ tbsp.) with lemon juice, salt and pepper. Add the vegetables and stir.
Take the boudins out of the refrigerator, remove the plastic wrap, cut them into 12 slices of equal thickness. Sink a small stick into each one. Sauté each lollipop for 2 minutes on each side in a frying pan with butter. Drain them on paper towels then coat them with a slice of dry-cured ham.
Divide raw veggies between 4 glasses, add in the risotto lollipops and serve.