Ham & Mushroom Risotto

Recipe by Jenny Sanders
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean and prepare all the vegetables.
  • Heat the stock to a simmer and infuse the crumbled saffron in it.
  • Meanwhile, heat the oil in a very large skillet.
  • Saute the minced shallots, celery and the mushrooms.
  • Add the rice and continue sauteing until the rice is opaque.
  • If it browns slightly, that's fine.
  • Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
  • Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
  • If you run out of stock before the rice is done you may add a little hot water.
  • This will take 20 to 45 minutes, depending on the age of your rice.
  • Newer rice cooks more quickly.
  • If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
  • 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.
  • When the rice is tender, stir in the Parmesan and the parsley.
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