Are you ready to transport your taste buds to the Tuscan countryside? Look no further! This classic Italian recipe for Risotto with Ham and Mushrooms is a game-changer. With its rich, creamy texture and savory flavors, this dish is sure to become a staple in your kitchen. And the best part? It's surprisingly easy to make! In just 40 minutes, you'll be serving up a restaurant-quality meal that's sure to impress. So, what are you waiting for? Let's dive in and get started!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup mushrooms, sliced
- 1 cup ham, diced
- 1 onion, finely chopped
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Warm the chicken broth in a separate saucepan and keep it simmering on low heat. This ensures the broth is hot when added to the risotto.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Add finely chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add sliced mushrooms to the pan and cook until they release their moisture and become golden brown, about 5 minutes.
- Add Arborio rice to the pan and toast it for 1-2 minutes, stirring constantly to coat the grains with oil and prevent sticking. The rice should become slightly translucent around the edges.
- Begin adding the hot chicken broth one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next, which helps release the rice's starches and creates a creamy texture.
- When the rice is nearly tender, fold in the diced ham and continue cooking, adding more broth as needed.
- Once the rice is al dente and has a creamy consistency, remove from heat and stir in grated Parmesan cheese.
- Season with salt and pepper to taste. Let the risotto rest for 2-3 minutes before serving to allow the flavors to meld.
- Serve hot, garnished with additional Parmesan cheese if desired.
Tips
- * Make sure to warm your chicken broth before adding it to the risotto, as this ensures it's hot when added and helps to create a creamy texture. * Don't overcrowd the pan when cooking the mushrooms and onions - cook them in batches if necessary, to ensure they're cooked evenly and don't steam instead of sauté. * Stir, stir, stir! Continuously stirring the risotto as you add the broth is key to releasing the rice's starches and creating a creamy consistency. * Don't overcook the rice - it should be al dente, with a slightly firm bite in the center. * Let the risotto rest for a few minutes before serving to allow the flavors to meld together - trust us, it makes a difference!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 18g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 35mg
