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Dry-Cured Ham & Risotto Lollipops.jpg

Dry Cured Ham & Risotto Lollipops

serves 4 


  • 12 thin slices of dry-cured ham

  • ½ onion

  • 100 ml (7 tbsp.) olive oil

  • 100 g (1/2 cup) risotto rice (Arborio)

  • 100 ml (7 tbsp.) white wine

  • 1 chicken stock cube

  • 400 ml (1 2/3 cup) chicken stock

  • 50 g (¾ cup) grated Parmesan cheese

  • 1 carrot

  • 1 zucchini

  • ½ fennel bulb

  • 30 g (2 tbsp.) butter

  • Juice of ½ a lemon

  • Salt and pepper


  • 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.

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