Mushroom and Ham Risotto
I love risotto. It’s just so full of “creamy” delicious rice! Some argue that is is hard to make and requires a lot of time and effort. It definitely takes a lot of effort, but is well worth it.
This recipe is also a great way to use up that leftover Thanksgiving ham! I realize that most people eat turkey for Thanksgiving. However, Mike loves ham and is not as big of a fan of turkey. I don’t really like turkey, so we “compromised” and had ham on Thanksgiving.
- 4½ cups chicken broth
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 8 ounces mushrooms, diced
- 1 cup uncooked Arborio rice
- 3 ounces diced cooked ham (about ¾ cup)
- ½ cup freshly grated Parmesan cheese
- ⅛ teaspoon black pepper
- In a large stockpot, bring the chicken broth to a boil. Then reduce the heat to medium, so that the broth is warm but not boiling.
- In a Dutch oven, heat the oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the mushrooms and cook until the mushrooms are softened, about 5 minutes. Add the rice and cook for about a minute.
- Ladle a spoonful of chicken broth into the rice mixture and stir to combine. Once most of the liquid has been cooked off, add more chicken broth, roughly a ladleful at a time, until the rice is cooked, about 20 minutes. Constantly stir the rice during this process.
- Stir in the ham and cook until ham is heated through, about 3 minutes. Stir in parmesan cheese and black pepper.
- Serve hot.
Adapted from Mel’s Kitchen