Wednesday, September 10, 2008

Leek and Ham Risotto

Another simple Italian risotto that makes an easy dinner, yet is special enough for a dinner party. Recipe serves 3-4.


1 1/2 teaspoons olive oil
1 1/2 ounces (40 g) butter
2 leeks, cut in slices
6 ounces (175 g) prosciutto, torn into pieces
3 ounces (75 g) button mushrooms, sliced
1 1/2 cups risotto rice
4 cups simmering chicken stock
3 tablespoons fresh flat leaf parsley
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper


1. Heat the oil and butter in a pan and fry the leeks until soft. Set aside a few strips of prosciutto for the garnish and add the rest to the pan. Fry for 1 minute, then add the mushrooms and stir-fry for 2-3 minutes until lightly browned.
2. Add the rice. Cook, stirring, for 1-2 minutes until the grains are evenly coated in oil and have become translucent around the edges. Add a ladleful of hot stock. Stir until this has been absorbed completely, then add the next ladleful. Continue in this way until all the stock has been absorbed.
3. When the risotto is creamy and the rice is tender but still has a bit of "bite", stir in the parsley and Parmesan. Adjust the seasoning, remove from the heat and cover. Allow to rest for a few minutes. Spoon into a bowl, garnish with the reserved prosciutto and serve.

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