Prepare to embark on a culinary journey that will transform your kitchen into an Italian trattoria with this irresistible Smoked Ham and Mushroom Risotto. Imagine a dish so luxuriously creamy, so perfectly balanced with smoky ham and earthy mushrooms, that it will make your taste buds dance with pure delight. This isn't just another risotto recipe - it's a gourmet experience that promises to elevate your home cooking from ordinary to extraordinary, bringing the rich, comforting flavors of Italy right to your dining table.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 200g arborio rice
- 100g smoked ham, diced
- 200g mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 liter chicken stock
- 50g Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the onion, mincing garlic, dicing smoked ham, and slicing mushrooms. Grate the Parmesan cheese and have chicken stock ready in a separate pot.
- Heat olive oil in a large, heavy-bottomed pan over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pan and cook for an additional 30 seconds, stirring continuously to prevent burning.
- Add sliced mushrooms to the pan and cook until they release their moisture and become golden brown, about 5-6 minutes.
- Introduce arborio rice to the pan and toast it for 2 minutes, stirring constantly to coat the rice with oil and allow it to become slightly translucent.
- Begin adding warm chicken stock one ladle at a time, stirring continuously. Wait for each addition to be absorbed before adding the next, maintaining a creamy consistency.
- After approximately 18-20 minutes, when rice is almost tender, fold in the diced smoked ham.
- Continue cooking and stirring until rice is al dente and has a creamy texture. Season with salt and freshly ground black pepper.
- Remove from heat and stir in grated Parmesan cheese, allowing it to melt and create a rich, smooth finish.
- Let the risotto rest for 2-3 minutes before serving. Garnish with additional Parmesan and fresh herbs if desired.
Tips
- Use authentic Arborio rice and ensure it's at room temperature before cooking for the best texture.
- Keep your chicken stock warm throughout the cooking process - cold stock can interrupt the rice's cooking and result in uneven texture.
- Stir continuously but gently to release the rice's natural starches, creating that signature creamy consistency.
- Be patient with the stock addition - adding it gradually is key to achieving the perfect risotto texture.
- Remove the risotto from heat while it's still slightly al dente, as it will continue to cook and absorb liquid even after removing from the stove.
- Use high-quality Parmesan cheese and grate it fresh for the most intense flavor.
- Let the risotto rest for a few minutes before serving to allow the flavors to fully develop and the texture to settle.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 18g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 35mg
