Risotto with Chanterelles
Bring broth to a boil in a small pot, then reduce heat and keep warm. Melt about 80 grams (approximately 5 1/2 tablespoons) butter in another pan. Add onions and cook until translucent. Add rice and cook, stirring, until translucent. Ladle 250 ml (approximately 1 cup) hot broth into rice and cook over medium heat, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner, stirring frequently.
Continue cooking until rice is al dente, about 20 minutes.
Wipe mushrooms to remove dirt. Melt 50 grams (approximately 3 1/2 tablespoons) butter in pan. Add mushrooms and sauté. Season with salt and pepper and keep warm. Cut ham into thin strips.
Stir mushrooms and remaining butter into rice. Serve risotto on plates, sprinkled with ham and Parmesan cheese.