Parma Ham Mozzarella Risotto Recipes

PARMA HAM & ASPARAGUS RISOTTO

Steps:

• Heat Olive Oil in a large saucepan and saute onion until soft.
• Add rice and continue to cook for 2 minutes.
• Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
• After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
• Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
• Serve sprinkled with parmesan cheese.

CHICKEN RISOTTO WITH PEAS AND PARMA HAM

Steps:

• Heat the butter and half the oil in a large pan. Add the chicken and heat until just cooked through.
• Meanwhile, put the stock and water in a pan and bring to a simmer with the lid on.
• Remove the chicken and set aside, then add the remaining oil to the pan. Cook the onion and garlic over a low-medium heat until soft, then add the rice to the pan.
• Heat for a few minutes, stirring until the rice is coated in the oil.
• Add the wine and cook until it has all been absorbed, then add a ladle of the stock/water. Stir until it has all been absorbed and repeat until the rice is cooked to your liking (you may not need all the stock mix).
• Meanwhile, heat a dry frying pan and add the sheets of ham. Cook, turning occasionally, until nicely crisp, then cut roughly.
• Add in the peas and chicken and stir until heated through.
• Mix in the sage, most of the parmesan and about half of the ham.
• Season to taste then serve, topping each individual serving with a little of the reserved parmesan and crispy ham.