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Dinner for 4

Ham Mushroom Risotto

Creamy risotto cooks slowly with saffron stock, mushrooms, ham, vegetables, Parmesan, and parsley.

$3.39per serving $$
60 minstart to table
4servings

ItalianFamilyDinnersHoliday

Ingredients

  • 1/2 tsp saffron thread
  • 6 cups ham stock or 6 cups chicken stock
  • 3 tbsp olive oil
  • 3 shallots
  • 2 stalks celery
  • 3 large mushrooms
  • 6 large dried shiitake mushrooms
  • 2 cups arborio rice or 2 cups carnaroli rice
  • 1 cup diced cooked ham
  • 1 zucchini (optional)
  • salt (optional)
  • 1/2 cup grated parmesan cheese
  • 1/3 cup minced flat leaf parsley

Steps

  1. Warm the stock with the saffron and dried shiitake mushrooms in a medium pot for 15 minutes.
  2. Heat the olive oil in a large, deep skillet over medium heat, then cook the shallots, celery, and fresh mushrooms for 6 minutes.
  3. Stir in the rice and cook for 2 minutes until the grains are lightly coated.
  4. Add the warm stock 1 cup at a time, stirring often and adding more after each addition absorbs, for 25 minutes.
  5. Stir in the diced ham and zucchini, if using, and cook for 5 minutes until the rice is tender.
  6. Remove the skillet from the heat and stir in the Parmesan, parsley, salt, and pepper.

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