Risotto with Ham

Ingredients

• 50 g Cooked Ham (About 2 ounces, diced)
• 1 small Onion (Finely chopped)
• 2 tablespoons Butter (Divided)
• 0.5 cup Arborio Rice
• 1 cup Chicken Bouillon (Or water)
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black Pepper (To taste)
• 1 dash Nutmeg
• 2 tablespoons Parmesan Cheese (Grated)

Instructions

1. 1Dice the ham into small pieces. Chop the onion finely.
2. 2In a frying pan or saucepan, melt 1 tablespoon of butter over medium heat. Add the diced ham and chopped onion. Fry slowly until the ham and onions are golden brown, about 5 minutes.
3. 3Add the uncooked rice to the pan and cook for a few minutes, stirring constantly, until the rice is lightly toasted, about 2 minutes.
4. 4Add the bouillon (or water), salt, pepper, and nutmeg. Mix well and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
5. 5Remove the pan from the heat. Add the remaining 1 tablespoon of butter and the grated Parmesan cheese. Mix well until the butter is melted and the cheese is incorporated. Serve immediately.