Parmesan risotto recipe with ham
This easy risotto is made with Parmesan, ham or pancetta and without wine. The recipe also calls for cured egg yolks but you can add more Parmesan if you don't have them.
Servings: 4
Calories: 344kcal
Ingredients
- 1 cup rice for risotto such as Arborio, Carnaroli, Carolina
- 2 tablespoons unsalted butter or olive oil
- ½ onion chopped
- ½ cup ham or pancetta or bacon cut in small cubes
- 3 cups chicken stock very warm (you may need some more)
- 1 cup milk warm
- ¾ cups (50 grams) freshly grated Parmigiano-Reggiano cheese
- salt and freshly grated black pepper to taste
- chopped chives or parsley for serving
- 1 salt cured egg yolk grated (optional)
Instructions
- Bring the chicken stock to a simmer in a saucepan over medium heat. Reduce heat and keep warm.
- Transfer the butter and the onion to a large deep saucepan and cook on medium to high heat until the onion is translucent. Add the rice and stir for 1-2 minutes.
- Add ½ cup of stock, stir, and let it cook until all the liquids are nearly absorbed. Stir from time to time with a wooden spatula. Repeat this procedure until you have used 3 cups of stock (slowly adding the stock and stirring with a spatula helps the rice to release the starch, something that results in a creamy risotto).
- Add the milk, the parmesan cheese, the black pepper and half the grated egg yolk. Let it cook until almost all of the liquids are absorbed and turn off heat. Taste and adjust the salt and the black pepper. If the rice needs more cooking, add another ½ cup of chicken stock or milk and cook it some more.
- Serve immediately and sprinkle over each plate some more grated egg yolk or Parmesan cheese and chives/parsley. Eat!
Notes
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Nutrition
Calories: 344kcal
