Ham and Parsley Risotto

If you are looking for ways to use up any of that leftover Easter ham I urge you to try this recipe. This Ham and Parsley Risotto is really easy to make although as with any risotto it  is somewhat of a high maintenance dish to make, due to the constant stirring and adding of liquid.
But believe me, it is worth every minute and you will still have dinner on the table in about 40 minutes which is not too bad. I just loved it and so did my husband and kids except little Nora. I think Risotto is still a little too sophisticated for the 5-year old palate. But some bread and grapes filled her up nicely.

Ham and Parsley Risotto
6-7 cups chicken stock
6 tablespoons (3/4 stick) unsalted butter, divided, at room temperature
1 cup yellow onion, finely diced
1/2 teaspoon salt
11/4 cup Arborio rice
1/2 cup Sauvignon Blanc
8 ounces cooked ham, cut into small pieces
(trim off any glaze)
1/3 cup flat-leaf parsley, minced and lightly packed, plus more for dusting
3 tablespoons fresh lemon juice
1/3 cup Parmesan, freshly grated, plus more for dusting
1/2 teaspoon freshly ground black pepper

Add stock to a deep saucepan and bring to a simmer. Reduce heat and keep very hot.

Melt 4 tablespoons butter in a heavy-based pan over medium heat. Add onion and salt. Cook without browning, stirring occasionally, until onion is translucent, about 8 minutes.

Add rice and stir 2 minutes. Add wine and 1 1/2 cup stock. Stir constantly until liquid is absorbed. Add stock in 1/2 cup increments and stir through rice firmly, only adding more when last addition has been absorbed.

Continue stirring and adding stock until rice is cooked, 30 to 35 minutes. Check center of a grain for tenderness. If it still seems hard, continue adding stock until rice is fully cooked. Just as rice is done cooking, add the ham, parsley, and lemon juice.Give it a stir. Then add remaining 2 tablespoons butter and Parmesan and stir it through quickly.  Check density of risotto,  and if needed add 1/4 cup stock to create a more supple texture.

Serve immediately, dusted with pepper , parsley and Parmesan.

Serves 4 well.


(Recipe from Real Food 2012)