Heat the oil in a pan. Sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 10 mins. add the tomatoes, then cook for a further 5 mins. until the rice is creamy and al dente. Stir in the butter and cheese, season.
Cured ham crisps
In a non-stick frying pan, fry the cured ham without any fat for approx. 4 mins. until crispy. Serve with the risotto.