Prep 5 mins
Cook 40 mins
A new risotto I made last night. It's a classic recipe, but I didn't follow a book as I wanted to experiment with it. Came out rather nice, even if I do say so myself! Use any cured ham if you prefer - Serrano or Prosciutto would be equally good. I prefer to use the super-fine sheets, because they crisp up nicely.
- 400 g arborio rice
- 50 g butter
- 3 tablespoons olive oil
- 2 chicken breasts, chopped into chunks
- 750 ml chicken stock
- 750 ml water
- 200 ml dry white wine
- 3 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 8 sheets parma ham
- 200 g frozen peas
- grated parmesan cheese, 2 good handfuls
- 10 fresh sage leaves, finely shredded
- Heat the butter and half the oil in a large pan. Add the chicken and heat until just cooked through.
- Meanwhile, put the stock and water in a pan and bring to a simmer with the lid on.
- Remove the chicken and set aside, then add the remaining oil to the pan. Cook the onion and garlic over a low-medium heat until soft, then add the rice to the pan.
- Heat for a few minutes, stirring until the rice is coated in the oil.
- Add the wine and cook until it has all been absorbed, then add a ladle of the stock/water. Stir until it has all been absorbed and repeat until the rice is cooked to your liking (you may not need all the stock mix).
- Meanwhile, heat a dry frying pan and add the sheets of ham. Cook, turning occasionally, until nicely crisp, then cut roughly.
- Add in the peas and chicken and stir until heated through.
- Mix in the sage, most of the parmesan and about half of the ham.
- Season to taste then serve, topping each individual serving with a little of the reserved parmesan and crispy ham.