Perfect risotto is cooked to a creamy consistency. It’s a comfort food and everyone loves it. Risottos are easy to make, but all it needs is time. The slow cooking process is the key to get the right flavour and texture.
I have tried the classic combination of hams, peas and mushroom which can never go wrong. I used a heavy cast iron pan which is ideal to make risottos, as we need to slow cook them.
In a pan add butter, but instead you can use oil. When butter is hot add garlic followed by onions and sauté it.
Add Ham, peas and mushrooms and cook them till mushrooms are soft and semi cooked.
We never wash risotto rice, as it loses all its starch so just put the rice into the pan and stir it well.
Keep adding stock in the rice ½ cup at a time and mix it all properly, making sure rice is not sticking to the pan. And keeping adding the stock till the rice is cooked. Put the herbs in.
Once rice is cooked pour in the cream and cook for further two minutes and remove from flame.
Risotto is best served hot and reheating makes it thick, so try making it just before eating.. Bon Appétit!!
Ham, Peas and Mushroom Risotto
- ½ cup Ham – grated
- ½ cup Peas
- 6 Mushrooms – sliced
- 1 Onion – chopped
- 3 Garlic Cloves – Crushed
- 2 cups Arborio Rice
- 1 tbsp Butter
- 1 tsp Dill
- 1 tsp Rosemary
- 1 litre Chicken Stock
- ½ cup Thicken Cream
- Salt to taste
- In a pan on medium flame add butter, spread the butter all over the pan and then add garlic.
- Then add onions and sauté till they are translucent.
- Add Ham, Mushroom and peas and mix well. Cook till everything is tender, especially the mushrooms.
- Then add rice, dill and rosemary and stir well.
- Add stock ½ cup at a time and stir in well, once all stock is absorbed then further add another ½ cup. Let the rice cook slowly.
- Make sure to stir it or else rice would stick to the pan.
- Once the rice is cooked which would take around 20 – 25 minutes add cream to it and mix it well. Check for salt and only if needed add salt.
- Creamy risotto ready.. Serve it Hot!!
- You can add or subtract ingredients as you wish. If not using ham you can use any other meat, but make sure you cook the meat first.
- Do not add salt till last, as ham and stock both have salt.