- 1 ¼ lb Rice
- 3 ½ oz prosciutto cotto (cooked ham)
- 1 ¾ oz all-purpose flour
- grated Parmigiano Reggiano cheese
- egg yolk
- salt and pepper
Cook the rice in salted water and when it is almost cooked, drain, transfer to a casserole with half the butter and the ham, diced, and leave to gain flavor. Using the rest of the butter, the flour, and 2 cups of milk, make a béchamel. When the sauce is ready, pour into it the flavored rice, season with four spoonfuls of grated Parmesan, the egg yolk, nutmeg, pepper and just a little salt. Mix thoroughly and put the rice into an oven-pan. With the blade of a knife level off the surface and put the pan into the oven for a few minutes. When the risotto has browned on the surface, remove from the oven, transfer to a serving plate and serve at table.