This was my first time making risotto. I bought some risotto (arborio) rice a while ago and had it sitting in the cupboard until I found the right recipe to try it with. When I stumbled upon this recipe I knew it was the one to try. In my opinion, the risotto rice didn't taste much different than regular white rice, but risotto rice or not, I thought this dish was tasty!
Shredded Spinach & Ham Risotto
3 cups fresh young spinach leaves
4 ounces cooked ham
4 1/2 - 5 cups chicken stock
1 tablespoon olive oil
3 tablespoons butter
1 small onion, finely chopped
1 3/8 cups risotto (arborio) rice
1/4 cup light cream (I used half and half with good results)
3/4 cup freshly grated Parmesan or Asiago cheese
salt & pepper
Slice ham into thin strips and spinach into small shreds. Bring the stock to boil. In a deep skillet, heat the olive oil and 2 tablespoons of butter until the butter has melted. Add the onion and cook, stirring occasionally, until onion is soft, translucent, and starting to turn golden.
Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly, for 3 minutes, or until the grains are translucent.
Using a ladle, gradually add the chicken stock. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Add the spinach and ham with the last ladleful of stock.
Remove risotto from heat and add the remaining butter and the cream. Mix well. Stir in Parmesan until it melts. Season with salt and pepper to taste.
Recipe Source: Adapted from Delicious Suppers Cookbook