Ham and Mushroom Risotto

Ham & Mushroom Risotto

Ingredients:

1 1/2 cups Arborio rice

(A)
2 tabsp butter
2 tabsp olive or vegetable oil

(B)
1 medium onion (about 1/2 cup) - chopped

(C)
4 cups hot vegetable stock or chicken stock
1/2 cup white wine (optional)

(D)
1 cup sliced fresh mushrooms or canned button mushroom
1 cup cooked ham or fried bacon - cubed
1/4 cup grated Parmesan cheese or cheddar cheese
Chopped parsley
Salt & pepper to taste

Method:

• Heat a heavy-bottomed saucepan, heat (A).  Add (B), saute for 2-3 minutes, add rice.
• Stir briskly with a wooden spoon, add  (C) by the ladle and cook until the liquid is fully absorbed.
• Repeat the process, it's important to stir constantly, add another ladle of hot stock as soon as the rice is almost dry.  
• Continue adding ladles of  hot stock cook until the grains are tender (about 30 minutes).
• Lastly, add (D).  Serve 3 - 4 .

Arborio rice

Ham & Mushroom Risotto