Risotto with Ham and Savoy Cabbage

Total time: 30 minutes
     The soft goat cheese adds an extra creaminess to this risotto.  You could substitute an equal amount of cream cheese - but it's higher in fat and calories (just so you know).

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1/2 onion   other half for the condimenti
• 1 tbs butter
• 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
• Condimenti
• 7oz (200gr) deli or baked ham
• 1/2 onion
• 2 cups Savoy cabbage   about 1/3 head
• 3oz (90gr) chevre (goat cheese)   (little square cartons of creamy goat cheese, Chavrie in U.S. Chevraux in France)
• 2 tsp olive oil  

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Finely chop onion.
• In medium saucepan heat butter; add 1/2 of the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. 
• Add white wine and stir
• Start condimenti. 
• Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges and roughly chop. 
• Chop onion. 
• Cut ham into bite-size pieces. 
• Heat oil in medium skillet.   Add onion, cabbage and sauté until tender, 6 - 8 minutes. 
• Add ham and sauté 5 minutes longer. 
• Turn heat to low, cover and keep warm until needed.
• When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.) 
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.  Before you add the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked. 
• If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. 
• Add the Parmesan and the condimenti, including the goat cheese, stir well, pour into a bowl or risotto platter and serve immediately. 

It will continue to absorb liquid and the leftovers (if any) will be quite stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.