Smoked ham and mushroom risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | grams | Butter; (1oz) |
| 1 | tablespoon | Oil |
| 1 | Onion; finely chopped | |
| 250 | grams | Arborio rice; (8oz) |
| 450 | millilitres | Vegetable stock; (3/4 pint) |
| 150 | millilitres | White wine; ( 1/4 pint) |
| 175 | grams | Button mushrooms; sliced (6oz) |
| 1 | Red pepper; finely sliced | |
| 125 | grams | Smoked ham; finely sliced (4oz) |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Single cream |
| Salt and white pepper | ||
Directions
Melt the butter and oil in a large frying pan. Gently fry the onion for 2-3 minutes.
Stir in the rice and cook for 1 minute.
Add the stock and wine gradually allowing the rice to soak up each addition before adding more.
Continue to stir and add the stock until the rice is cooked (20-25 minutes).
Add the mushrooms,pepper, ham, lemon juice, cream and season to taste.
Cook for 1-2 minutes, then serve immediately.
Converted by MC_Buster.
NOTES : A traditional Italian rice dish.
Converted by MM_Buster v2.0l.