Foodie Friday: Risotto with Parma Ham

Ooh I can’t wait to try out this recipe. Its yum! My good friend J has come up with goods once again. Here is her recipe for Risotto with Parma Ham.

Risotto w/ Parma Ham – takes about 45 minutes

INGREDIENTS

Risotto (200gr for 2 people)

Olive Oil / butter

1 Onion diced

1 Clove Garlic, crushed

1 Cup Frozen Petit Pois

Parma Ham, sliced/torn

At least 1- 1.5 litres of Homemade stock

1 Courgette

Handful of Mint

Handful of flat leaf parsley

Zest of 1 lemon

METHOD

Heat your stock and keep warm. You will need to add this slowly, bit by bit, to your risotto.

Separately, dice the courgette, and bring it to the boil in a saucepan. Cook for 5 minutes until soft. Remove from heat, drain & reserve the water. Add this courgette water to the warm stock. Mash the courgette and keep to one side to add into the risotto when it’s nearly done.

At the same time, in a large pan, add a dash of olive oil, and if using it, a knob of butter also. Add the onions and garlic and fry gently until soft. Add the risotto and stir continuously until the grains become glassy.  Add a small amount of the stock liquid and allow the risotto to soak it up. Repeat this process, stirring regularly. The secret is to add the stock slowly allowing the risotto to soak it up before adding more, and not allowing the risotto to stick at all.

After about 30 minutes of this, add the peas, parma ham and courgette and some more stock. Once this is soaking up, add the mint, parsley & lemon zest. Continue to cook until the rice is soft enough to eat (keep sampling it!). It should take about 45 minutes in total but times may vary depending on the size of your pan, and if you use more/less risotto than the recipe mentions.

Serve in big bowls with some grated parmesan.

OPTIONS

If you can’t get parma ham, don’t use ordinary ham – maybe use some chopped bacon instead but add it earlier so it cooks through.

Omit the parma ham for any vegetarians.

You can use a stockcube instead of homemade stock if you are not allergic to it, but homemade stock is preferable.

TIPS

Add the stock slowly, and keep stirring.

If you run out of stock during the process, just add hot water instead.

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2 comments
  1. gcroft said:

    Risotto is one of my favourite comfort food. I’ve a lovely butternut squash ready to be used in a risotto for the weekend. Yum.

  2. M said:

    Welcome Gcroft – I love risotto too but I have only ever made it twice myself. Strange how that happens.

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