Fresh braised ham with Cremona “mostarda” and cheese risotto

Printable version
Fresh braised ham with Cremona “mostarda” and cheese risotto


. Difficulty: Easy . Serves: 4 people . Preparation time: 40 minutes . Variety: Rice


This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.


60 gr Grana Padano 
60 gr Provolone 
Extra virgin olive oil from Garda to taste 
150 gr Carnaroli rice 
1 kg fresh, untreated ham 
100 gr pork bones 
500 ml pork broth 3 lt plus 
60 ml rice wine 
10 gr fresh ginger, sliced 
40 gr scallion 
100 gr raw sugar 
200 gr Cremona “mostarda” (candied and spiced fruit) 
Salt to taste


Rinse ham and bones and place them in a large wok, with the bones under the ham. Add the stock and bring to a boil. Skim when needed. Add the rice wine, ginger, 10 gr of sliced scallion, sugar and salt.
Let simmer till the meat is done. Meanwhile chop the remaining scallion, sauté in oil, toast the rice and add the broth a little at a time, till the rice is cooked; cream it with Grana Padano and Provolone.
Place the ham in a plate. Let the sauce thicken and coat the ham, serve with  “mostarda” from Cremona and cheese risotto.