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Porcini and Parma Ham Risotto
Serves 4 persons
Ingredients:
1 oz (30 g) dried porcini
4 cups chicken broth
1 cups strained porcini liquid
1 tablespoon (15 g) unsalted butter
1 tablespoon olive oil
1 finely minced onion
4 oz (120 g) Parma ham
2 small tomatoes, peeled, seeded and chopped
Salt, ground pepper and nutmeg
½ cup dry white wine
1½ cups Arborio rice
2 tablespoons (30 g) unsalted butter
⅓ Cup (75 g) grated parmesan cheese
small amount of flat parsley for decoration
Preparation:
10 minutes
Baking time:
30 minutes
Method:
- Place the porcini in a small bowl with 1 cup boiling water and allow to stand for 20 minutes.
- Strain the liquid into a saucepan with the chicken broth and bring to a simmer.
- Chop the porcini coarsely and set aside.
- Heat the butter and the olive oil in a large, heavy bottomed casserole over moderate heat. Add the onion and sauté until slightly golden. Add the Parma ham and the tomatoes and stir lightly with a fork for 2 to 3 minutes. Season with salt, pepper and nutmeg to taste.
- Add the rice and mix briefly until the grains are well coated with oil. Add the porcini and the wine and stir until the wine is completely absorbed. Continue to add the simmering broth ½ cup at a time. Wait until the broth is completely absorbed before adding the next ½ cup. Stir frequently to avoid sticking.
- After about 15 minutes, when the rice is tender, add the remaining broth, butter and parmesan cheese and mix vigorously.
- Sprinkle with a few parsley leaves and serve immediately.
Suggested wine: Pinot Blanc 2002 |
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