Risotto with brie, Parma ham and arugula

Risotto

1. 1 Sauté the onion in olive oil, add the rice and let it toast for another 5 minutes. Pour in the white wine and reduce.
2. 2 Add 2 ladles of chicken broth and reduce until dry. Don't stop stirring. Continue the same process with the chicken broth, adding one ladle at a time, until the remaining 6 are used.

Finishing touch

1. 3 Put the wild rice in a pan with very hot olive oil so that it pops.
2. 4 Add the brie and Parmesan to the risotto and let them melt. Season with salt and pepper, then add the butter and arugula.
3. 5 On top, add the slices of Parma ham, the popped rice and the olive oil.