Creamy Ham and Mushroom Risotto

Risotto is a classic Italian short-grain rice dish filled with smoked meat, vegies, and most importantly, cheese. Some recipes turn the risotto cooking process into an exhausting effort requiring constant stirring. Luckily, this one adapted from The Best Recipe requires only a little bit of effort, is pretty quick, and is always delicious.

When the rice is done, stir in a little bit of extra liquid (water or stock), as the sauce will set up a bit when served. Abrorio rice is the typical risotto rice, but you can use any other medium or short-grain rice, if you like. Risotto really is a flexible dish - any flavour combination can be added. I like ham and mushroom because it is fairly simple, but I have made risotto with all sorts of ingredients - including prawns (which I fry in a seperate pan, and then add at the very end).

One of my favorite things about this dish is it gives me a perfectly valid reason to crack open a nice bottle of white, even if I'm home alone!

Creamy Ham and Mushroom Risotto

Serves 4 as a main course, or 6 as a first course

2 tablespoons butter

4 ounces fresh wild, or portabello, mushrooms, trimmed and sliced thin

3 tablespoons extra-virgin olive oil

1 medium onion, diced

2-4 ounces country ham, pancetta, prosciutto, or other flavorful cured meat, minced

2 cups Abrorio rice

salt

5 cups chicken broth (or 1 can low-sodium broth mixed with 3 cups water), room temperature

1/2 cup dry white wine

1/2 - 1 cup grated Parmesan or Asiago cheese

Heat 2 tablespoons butter in a large skillet. Add mushrooms, and saute until almost tender, about 7 minutes. Set aside.

Heat oil in a heavy pot 10-12 inches in diameter. Add onions and ham; saute, stirring occasionally, until onions soften, 3-5 minutes.

Stir in rice and 1 teaspoon salt or to taste.

Add 3 cups broth and bring to boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8-10 minutes.

Add wine, stirring frequently until absorbed. Then add 1/2 cup broth at a time, stirring constantly, until each addition is absorbed.

Cook until rice is creamy but still somewhat firm in the center (add water in 1/2 cup incrememts if broth runs out), 10-12 minutes longer.

Stir in mushrooms and cheese.

Serve either on a wide platter or individual plates, with extra cheese passed seperately.