Best Ham Pea And Parmesan Risotto Recipes

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.

HAM, PEA AND PARMESAN RISOTTO

Steps:

• In a small saucepan over high heat bring the chicken stock to a simmer. Reduce heat but keep hot In a heavy large saucepan over medium low heat, melt the butter and saute the onion stirring frequently for 5 minutes. Add the hame and cook until the onion is tender, stirring frequently, about 5 more minutes To the onion mixture add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add 3/4 cup of the stock and adjust the heat to simmer if needed, so the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring constantly, until the rice starts to soften, about 10 minutes. Add the peas and continue cooking, adding the liquid 1/2 cup at a time, stirring constantly for about 10 more minutes. Add the parm cheese, chopped thyme, salt and pepper to taste. Mix well. Serve hot