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.