It can not be said that cooking a risotto does not require special equipment from you; on the contrary, you will probably have to burn more than one serving of rice before you see something like the famous Italian rice porridge on the plates, but let the difficulties not confuse you, because the result is unconditional. worth it. How to cook a risotto with ham, we will talk further.
Recipe for risotto with ham and cheese
Ingredients:
- white dry wine - 1 item;
- rice arborio - 400 g;
- crushed mint - 2 tbsp. spoons;
- frozen green peas - 2/3 of the item;
- chicken broth - 1 l;
- grated Parmesan - 25 g;
- onions - 1 pc .;
- garlic - 2 cloves;
- ham - 250 g;
- grated lemon rind - 1 teaspoon;
- champignons - 200 g.
Preparation
Broth with a glass of wine poured into a saucepan and bring to a boil. Remove the pan from the fire and try to keep the chicken broth warm throughout the cooking time, periodically returning the pan back to the fire.
In the brazier, heat the oil and fry it on chopped onions and garlic for about 2 minutes. Add rice to the rice and fry all together for another minute. Fill rice with a glass of broth and wait. While he absorbs all the moisture, then pour in a second glass and so on, until the croup is ready (about 15 minutes). In this case, the risotto should be continuously stirred all the time cooking, and then season with grated Parmesan. The finished dish will drain from the spoon like a lava.
Ham cut into cubes, mushrooms - plates, fry both ingredients together and add to the risotto. We complement the dish with mint, peas, lemon zest and serve to the table.
Risotto with ham, celery and parmesan
Ingredients:
- chicken broth - 1 1/2 l;
- olive oil -1 tbsp. a spoon;
- ham - 4 slices;
- leeks - 1 piece;
- celery - 1 stem;
- rice for risotto - 300 g;
- white wine - 125 ml;
- grated Parmesan - 50 g;
- green onions.
Preparation
We stir the broth and try to keep it as warm as possible. In a frying pan, we heat the oil and fry the chopped ham on it to a golden color. We remove the prepared ham, and in its place we put crushed celery and leek. Fry them together for 5-7 minutes, after which add the rice and continue cooking for another minute.
Fill the contents of the pan with wine and a glass of broth. As soon as rice absorbs the liquid, add another portion of the broth and repeat until the broth is finished. Finished risotto season with grated parmesan, add the fried ham and green onions.