Chicken Risotto With Peas And Parma Ham Recipes

RISOTTO WITH PEAS AND HAM

Steps:

• Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the rice; cook, stirring, until toasted, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes.
• Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.
• Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top each serving with mint, more cheese and the lemon zest.

HAM, PEA AND PARMESAN RISOTTO

Steps:

• 1. Sautee onion in butter until translucent but not brown.
• 2. Add pancetta if uncooked halfway through onion cooking (if using cooked ham or pancetta, you will add near the end).
• 3. After pancetta is cooked, add rice and stir constantly until it soaks up the butter and pancetta drippings (about 30 seconds).
• 4. Add white wine and let rice absorb until only a small amount of liquid is left.
• 5. Add chicken stock about 100-200 ml at a time. Give the rice a stir and wait for it to absorb almost all the liquid before adding more. Keep stock warm if possible.
• 6. As you add the last batch of chicken stock, add peas and let them heat in the liquid as it cooks off. If you are using cooked ham, add it now too.
• 7. Once rice has absorbed all the liquid, add parmesan cheese and fold inches I like to add enough cheese that when you stir it, you can see the melted cheese stretch between the rice.
• 8. Finish with lemon zest and stir in gently.
• 9. Serve with crusty bread and salad.