Colombian risotto

Preparation:

Preparation: Start preparing the risotto as normal (by frying the garlic in the oil and then adding the rice; when the rice is also translucent, add the water and salt, a little at a time). In the meantime, pass the frankfurters through a mincer and mix them with the hot béchamel. When the rice is cooked, turn off the heat, mix it with the béchamel and then cover it with a layer of sliced mozzarella and another layer of sliced ham; cover and put back on low heat until the mozzarella has melted.