Rissotto

This is a classic risotto from the northern part of Italy where everything can be used in making risotto. Just remember that a good stock is one of the keys to a successful risotto. Another is to have the stock be very hot when you add it to the rice. I like to eat risotto on a plate. This is a "peccato mortale". Italians will always serve risotto in a bowl. Whups !

4 cups of brown chicken stock
1/8 cup olive oil
1/8 cup butter
1 small onion diced
1/4 cup dice celery
1/3 cup diced carrot
1 clove garlic minced
1 cup Parmigiano Reggiano shaved
3/4 cup dry white wine
4 mushrooms diced
1 slice of 1/4 inch thick deli ham diced
1 tablespoon minced parsley
Freshly ground black pepper
1 1/2 cup of Carnaroli rice

Heat the stock over low heat and keep it warm next to a sauce pan you will use for the rice. Now, in the sauce pan for the rice, heat the oil and butter over medium high heat. When sizzling add your diced onion, carrot and celery. Saute until the vegetables are about to turn brown. Add the garlic and stir for a minute or two.

 Now add the rice and cook stirring constantly until it turns translucent. You will now add the wine to the sauce pan.












Cook until all the wine has been cooked into the rice. Now add your mushrooms and 1/3 of the warm stock to your sauce pan. Stir until all the stock has been absorbed. Now repeat this step two more times.


Now your rice will be fully cooked and you will add the cheese, ham and parsley. Season with freshly ground pepper and minced parsley.