Ham & Mushroom Risotto

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.