Ham Risotto

1 onion, 10 g butter, 100 g round rice, 1/2 l soup (or more, depending on the rice), 1 tablespoon Creme fraiche, 50 g parmesan, 150 g ham cut into small cubes, 1 tablespoon chives finely chopped, white pepper

Finely chop the onion and then fry it in the butter together with the ham. Add the rice and fry for another 2-3 minutes. Add the soup and stir occasionally until it's done. Add the chives, pepper, Creme fraiche and parmesan, mix well and left covered for 5 minutes to rest. Serve with pickles.