Ham & Mushroom Risotto
Ingredients
- 1/2 teaspoon saffron thread ⓘ
- 6 cups ham stock or 6 cups chicken stock
- 3 tablespoons olive oil ⓘ
- 3 shallots, peeled &,minced ⓘ
- 2 stalks celery, chopped ⓘ
- 3 large mushrooms, minced ⓘ
- 6 large dried shiitake mushrooms, crumbled ⓘ
- 2 cups arborio rice or 2 cups carnaroli rice
- 1 cup diced cooked ham
- 1 zucchini, grated (optional)
- salt (optional)
- 1/2 cup grated parmesan cheese ⓘ
- 1/3 cup minced flat leaf parsley ⓘ
Instructions
- Clean and prepare all the vegetables.
- Heat the stock to a simmer and infuse the crumbled saffron in it.
- Meanwhile, heat the oil in a very large skillet.
- Saute the minced shallots, celery and the mushrooms.
- Add the rice and continue sauteing until the rice is opaque.
- If it browns slightly, that's fine.
- Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
- Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
- If you run out of stock before the rice is done you may add a little hot water.
- This will take 20 to 45 minutes, depending on the age of your rice.
- Newer rice cooks more quickly.
- If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
- Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
- When the rice is tender, stir in the Parmesan and the parsley.
Nutrition & Diet Analysis (per serving)
479
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).