La Différence

La Différence
A passion for food

Wednesday, 20 August 2014

Pea, Mushroom & Ham Risotto

Pea & Ham Risotto
To serve 4
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1 tbsp olive oil
a good knob of butter 
1 large onion finely chopped
2 cloves of garlic crushed
1 stick of celery finely chopped
250 gms or roughly a cup of cooked ham cubed
250 gms chestnut mushrooms sliced
a cupful or so of frozen petit pois
300gms arborio rice
a large glass of dry white wine
around 1 litre of stock,  I used ham stock as that's what I had but chicken or vegetable will do fine
fresh thyme
grated parmesan
seasoning to taste
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Put the stock in a pan and heat to boiling, turn down and keep it simmering
Put the oil & butter into a large frying pan over a medium heat and melt.
Add the onion & celery fry until translucent then add the garlic and continue to cook for a minute or so.
Throw in the rice, and continue cooking until most of the oil & butter has been absorbed.
Add around half the mushrooms and the white wine.
Please keep stirring on a regular basis to create a lovely creamy risotto
Cook till all the liquid has been absorbed. Now add the stock a ladle full at a time adding as soon as it's all been absorbed
Add the rest of the mushrooms and the ham, making sure it's thoroughly heated through
Throw in the peas
When the rice is almost tender add some thyme, seasoning as necessary and a good handful of grated parmesan.
Don't cook it out too much there should still be a little liquid present.
I quite often stir in a little cream or mascarpone at this stage if you haven't got either a little more butter will make it really unctious.
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Serve with a green salad, some warm ciabatti or garlic bread.
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Hope you enjoy it xxx




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