Preparation
- Lightly fry the finely chopped spring onion in the butter without letting them brown (around 7 min.)
- Add the pasta and sauté for 3 more minute.
- Add the 100 g Capa Negra cebo de campo iberico pork shoulderham, the 100 g mushrooms, salt and pepper and sauté for 1 more minute.
- Pour in the white wine and let it reduce.
- Continue cooking with the warm stock as you would for a typical risotto for 10 minutes.
- Towards the end, add the 100 g cream and boil for one more minute.
- Remove from the heat and incorporate the parmesan and mascarpone.
- Sprinkle the minced chives on top.
To serve:
Place 3 spoonfuls of risotto at the base of a bowl. You can accompany it with breadsticks wrapped in Iberian ham. Dress with a spoonful of oil and serve with a shot of Camembert cream cheese to drink.