Ham & Mushroom Risotto

I get half an organic pig each fall, and it comes with wonderful ham. I love this dish to use up the last scraps of ham and the broth from cooking it. If you prefer, you can use extra fresh mushrooms instead of the shiitake. If you have purchased a prepared ham and so have no ham stock, you can use chicken stock.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 teaspoon saffron thread
• 6  cups  ham stock or 6  cups  chicken stock
• 3  tablespoons olive oil
• 3  shallots, peeled &,minced
• 2  stalks celery, chopped
• 3  large mushrooms, minced
• 6  large  dried shiitake mushrooms, crumbled
• 2  cups arborio rice or 2  cups  carnaroli rice
• 1  cup  diced cooked ham
• 1  zucchini, grated (optional)
•  salt (optional)
• 1⁄2 cup  grated parmesan cheese
• 1⁄3 cup  minced flat leaf parsley

Directions

1. Clean and prepare all the vegetables.
2. Heat the stock to a simmer and infuse the crumbled saffron in it.
3. Meanwhile, heat the oil in a very large skillet.
4. Saute the minced shallots, celery and the mushrooms.
5. Add the rice and continue sauteing until the rice is opaque.
6. If it browns slightly, that's fine.
7. Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
8. Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
9. If you run out of stock before the rice is done you may add a little hot water.
10. This will take 20 to 45 minutes, depending on the age of your rice.
11. Newer rice cooks more quickly.
12. If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
13. Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
14. When the rice is tender, stir in the Parmesan and the parsley.