Sicilian Ham and Pea Rissoto

This is the last of our Easter Berkshire ham. Of course I thought I was the first to come up with this fabulous Risotto dish, but when I Googled it about 100 recipes popped up. This is my own recipe, but I guess I am not the first to think of it.

21 years ago my husband, Jerry and I were invited to Sicily by our good friends Joe and Francine D’Anna. Joe was  born in Sicily and built a beautiful home on the beach in Nizza di Sicilia, a quaint village south of Catania.

Fountain in Catania.

Catania is rich with history and during the 14th century and into the Renaissance was one of  Italy’s most important cultural, artistic and political centers. It also claims to be home of the cannoli.

We sampled cannoli’s throughout Sicily as other villages claim this classic dessert to be their own. Beautiful flaky pastry filled with sweetened ricotta cheese, sometimes finished with pistachio nuts or bit of chocolate on the ends. I prefer them plain.

We fell in love with Sicily and Joe and Francine were the perfects hosts. If you are a foodie, like me, you will be in heaven. Freshest of all ingredients: fish, veg, pasta, cheeses, homemade sauces, pastries, gelato, etc. Francine is an excellent cook and we cooked many meals together at home, which was great fun!

Doesn’t seem possible that was more than 20 years ago! We’ve been friends for a long time and have traveled the world together: China, Belize, Canada, Ireland, Fiji and more!

Risotto is not hard to make. It just takes time; about 25 minutes of stirring, which creates the creamy sauce as the starch is released from the rice. The type of rice you use is also important. To get that creamy consistency, a short grain rice is used, like Arborio, which is high in amylopectin starch giving the risotto a very creamy texture. Butter and lots of parmesan cheese also help!

The Berkshire ham is mildly smoky giving the dish a deep, rich and satisfying flavor. I used 2 cups of cubed ham and 1 cup of freshly grated parmesan cheese. Please do not use pre-grated cheese. The taste and texture are just not the same. In fact, did you know that manufacturers add cellulose, which is wood pulp, to most grated cheeses to help with anti-caking. FDA regulates how much wood pulp can go into grated cheese, but many cheat and add more to bulk up the product. Some also add preservatives like potassium sorbate and sodium benzoate.

I like Sarvecchio brand aged for at least 20 months.

It literally takes a minute or 2 to grate cheese and keeps very well in the fridge for a couple of weeks even without preservatives.

I almost always have chicken stock in the freezer, but this time I was out so cheated and used a chicken bouillon powder. Not as good as home-made, but with all those other delicious flavors it worked.

Start by melting 2 Tbsp. of butter in a large saucepan. When it begins to bubble add 2 tsp. of chicken bouillon powder and then one cup of Arborio rice. Stir to coat the grains thoroughly. Next add 3 Tbsp. finely diced shallot and 1 clove (about 1 tsp.) finely diced garlic. Cook for about 3 to 4 minutes. If you are not using home-made chicken stock, have a kettle of boiled water nearby. It’s important that the liquid you are adding is hot; helps create that creamy consistency.

If your are using your own stock, bring to a boil and keep handy as you add about a cup of boiling or very hot liquid at a time and then stir constantly until most of the liquid is cooked out.  Keep adding the hot liquid one cup at a time, stirring after each addition.

Hot liquid just went in.

Time to add more liquid.

For one cup of rice you will need 5 to 6 cups of liquid. When the consistency begins to get creamy add 1 cup grated parmesan and 2 cups chopped ham. Keep stirring and adding hot liquid as necessary. Add one cup of frozen peas when it is just about done as the peas cook very quickly.

Keep stirring and test for doneness. The rice should be al dente; not hard, but also not mushy. Remove from the heat. Season with salt and freshly ground black pepper. Add 1/4 cup fresh basil cut chiffonade style.

Roll the basil leaves tightly the long way into little bundles. Slice to make basil strips. Keep rolling and slicing until you have 1/4 cup.

I am so happy my husband loves to eat as it is my complete pleasure to cook for him…and others!

Makes great leftovers, too. When reheating add a little more liquid to get the consistency creamy again.

Cover the risotto and let sit for 10 minutes before serving. I served with pan seared asparagus, but it is also excellent just on its own.

Sicily is a magical place and we have so many fond memories of that spectacular trip with our good friends, Joe and Francine. Thank you again!

ARIVVA DERCHI SICILY!

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5 from 1 vote

Sicilian Ham and Pea Risotto

Rich, delicious and deeply flavorful. A complete meal in a one pot!

Ingredients

• 1 cup Arborio rice
• 2 Tbsp. Butter
• 2 tsp. Chicken bouillon, unless you are using chicken stock.
• 3 Tbsp. Shallot, finely diced
• 1 tsp. Garlic, minced
• 2 cups Ham, diced
• 1 cup Freshly grated Parmesan
• 1 cup Frozen peas
• 1/4 cup Fresh basil, cut chiffonade style
• 5-6 cups Water or chicken stock, heated
• Freshly ground black pepper and salt to taste.

Instructions

• Grate the Parmesan and set aside. Chop 2 cups of ham and set aside. Place one cup frozen peas and set aside.
• Finely dice one small shallot to make about 3 Tbsp. Mince 1 clove garlic to make about 1 tsp.
• Place 2 Tbsp. butter in a large pan and heat until the butter bubbles. Add the rice and 2 tsp. chicken bouillon (if using). Stir to completely coat the grains of rice.
• Add the shallot and garlic and cook for another 3 to 4 minutes stirring constantly.
• Next add about one cup of hot water or chicken stock, enough to cover the rice. Stir continuously until most of the liquid is absorbed. Add another cup of hot liquid and keep stirring. Continue this process until the rice is nearly done.
• Add 2 cups of chopped ham and 1 cup of grated Parmesan. Keep stirring and adding hot liquid as necessary.
• Add one cup of frozen peas and keep stirring.
• Taste the rice for doneness. When it is done, remove from the heat and stir in 1/4 cup sliced basil. Season with salt and pepper. Cover the risotto and let sit for 15 minutes before serving.