Monday, March 26, 2012

Broccolini and Ham Risotto





Oh folks, I’m still thinking about this one. The silkiness of this risotto will keep you drooling for days. Every bite melts in your mouth. I don’t know if it’s because of the saltiness of the ham; the creaminess of the jack cheese; or the freshness of the broccolini.
I thoroughly enjoyed making this dish. It reminded me of the Hell’s Kitchen episodes. Chef Ramsey would have been proud because I stood by my risotto through entire duration. The end result was perfectly smooth. The rice was al dente, neither hard nor mush.

What You Will Need:
1 C uncooked Arborio rice
4 C low sodium chicken broth
1 bunch of broccolini, leaves removed and then chopped
2 oz Virginia Ham, chopped
½ C grated jack cheese

What You Already Have:
2 T unsalted butter
1 large clove of garlic, minced
½ yellow onion, finely chopped
2 T olive oil
salt
pepper
non-stick skillet
large deep skillet
large plate

1) Heat oil in non-stick skillet. Add garlic and onion and sauté until translucent.
2) Stir in broccolini and sauté for 10 minutes. Transfer to plate.
3) Melt butter in deep skillet. Pour in rice and toast, completely covering rice in butter for one minute.
4) Pour in one cup of broth. Stir risotto until liquid is completely absorbed.
5) While rice is cooking, add ham to non-stick skillet and cook on medium-high to crisp ham. Remove from heat once crispy.
6) Pour in another cup of broth and repeat. Repeat until all broth is absorbed, but risotto is al dente and creamy.
7) Stir in cheese, ham and broccolini mixture.
8) Season with salt and pepper.
9) Serve immediately.

1 comments:

cookinglady.bell5@gmail.com said...

Love the textures that you used in this recipe. Looks nice and creamy

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