200 g of rice
3 small courgettes
50 g of butter
50 g of ham on the bone
100 g of vacherin
1 garlic clove
1 tablespoon of finely chopped onion
7 decilitres of broth
1 sachet of saffron powder
2 to 3 thyme sprigs
Salt and pepper
Cut the ham into small dices and do not remove the fat.
Cook the dices in the pan until golden using 20 g of butter. Set them aside.
Wash the unpeeled courgettes and cut them into thin slices. Fry the courgettes in the remaining ham fat for 2 minutes on each side. Set them aside.
Melt 30 g of butter in a saucepan and sweat the chopped onion. Add the rice and stir until golden. Add the broth gradually.
Cook for 10 minutes, add the courgettes, pepper, saffron and a little bit of thyme.
Add the ham dices later.
When the cooking is almost finished, sprinkle small flakes of vacherin and let them melt. Stir well until the cheese has melted properly and is distributed evenly.