Creamy Ham & Mushroom Risotto

General Added: 10/6/2024

This Creamy Ham & Mushroom Risotto is the ultimate comfort food, turning leftover ham into a rich and flavorful dish that celebrates autumn's bounty. Perfectly creamy arborio rice is slowly cooked to perfection with a fragrant broth and infused with saffron for a hint of luxury. The combination of fresh vegetables, earthy shiitake mushrooms, and savory diced ham provides a hearty and satisfying meal in just one dish. Ideal for using up leftover holiday ham or simply enjoying a delicious risotto any time of year, this dish is sure to become a favorite in your kitchen.

Servings

300

Calories

Ingredients

Creamy Ham & Mushroom Risotto instructions

Ingredients

Saffron threads 1/2 teaspoon (Infused in broth)

Ham stock or chicken stock 6 cups (Heated to a simmer)

Olive oil 3 tablespoons (For sautéing)

Shallots 3 (Peeled and minced)

Celery 2 stalks (Chopped)

Fresh mushrooms 3 large (Minced)

Dried shiitake mushrooms 6 large (Crumble)

Arborio rice 2 cups (Uncooked)

Diced cooked ham 1 cup (Chopped)

Zucchini 1 (Grated (optional))

Salt to taste (To season)

Grated Parmesan cheese 1/2 cup (For mixing)

Minced flat leaf parsley 1/3 cup (For garnish)

Instructions

Begin by cleaning and prepping all the vegetables: mince the shallots, chop the celery, and finely dice the fresh mushrooms.

In a large pot, heat the ham stock (or chicken stock) over medium heat until it reaches a gentle simmer. Stir in the saffron threads and let them infuse their flavor into the broth.

In a very large skillet, heat the olive oil over medium heat. Add the minced shallots and chopped celery, cooking until softened, about 3-4 minutes.

Add both fresh and dried shiitake mushrooms to the skillet. Sauté for an additional 5 minutes until the mixture is aromatic and the mushrooms have softened.

Stir in the arborio rice, allowing it to toast slightly and become opaque, which should take about 2-3 minutes. Stir continuously to prevent burning.

Pour in 1/2 cup of the hot broth to the rice, stirring frequently until the liquid is absorbed.

Continue adding the stock, half a cup at a time, stirring often, allowing the rice to absorb each addition before adding more. This process will take between 20 to 45 minutes, depending on the rice's freshness and age. If you run low on stock, feel free to add hot water as needed.

If you desire, add the grated zucchini into the skillet about 5 minutes before the rice is done cooking to integrate its flavor and texture.

Once the rice is tender and creamy, taste for seasoning. Add salt if necessary, based on the saltiness of your ham and stock.

Finally, remove the skillet from heat and stir in the grated Parmesan cheese and minced flat-leaf parsley until evenly distributed and creamy. Serve warm and enjoy!

Nutrition Information

52.5g

Carbs

15g

Protein

risotto ham mushroom comfort food one dish meal autumn recipes leftover ham recipes italian cuisine

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