Ligurian style risotto

100 g cooked ham, cut in a single slice
25 g dried mushrooms
1 teaspoon of meat extract
1 shot of aged Grappa
100 g butter
40 g flour
Half a liter milk
1 teaspoon of minced basil
1 pinch of oregano
1 tablespoon chopped fresh marjoram
1 minced clove of garlic
2 lemon minced zest
1 teaspoon of chopped parsley
2 egg yolk
4  tablespoons double cream
1 grated nutmeg
Salt q.s.
Black pepper q.s.

 

Simmer the  finely chopped onion, diced ham and soaked and chopped dried mushrooms in a small saucepan using half of the butter.
Add, when necessary, a few tablespoons of concentrate broth, obtained with water and the extract of meat cooked separately.
Add Grappa and flame it.
Meanwhile, prepare the white sauce with flour, the remaining butter and milk, seasoning  it with nutmeg.
When it is ready mix it, over a very low heat, with the contents of the pan adding the finely chopped basil, marjoram, lemon, garlic, putting plenty of black coarsely ground pepper and oregano.
Off the heat, stir the egg yolks with the cream and parsley in the sauce.
Pour a part of the sauce over rice pilaf. 
 Pour the  remaining sauce in a gravy boat.