Edit ModuleShow Tags

Recipe: Ham and Parsley Risotto


Photo by Terry Brennan

I keep finding blades of glistening green plastic “grass” here and there that the kids have strewn about in their search for the remaining nibbles at the bottom of their baskets—signs the most recent holiday is mostly a memory (and I need to put away the baskets and “grass”!) If you have Easter ham in the fridge or freezer, chef and caterer Serena Bass, who contributed this recipe to Real Food, noted that this is her favorite use for leftover ham—and it’s also a great way to use any ham that goes on sale post-holiday. Perhaps top off the meal with a few lingering malted milk eggs or a handful of jellybeans!

Ham and Parsley Risotto

Makes 4 servings

6 to 7 c. chicken stock
6 tbsp. (¾ stick) unsalted butter, at room temperature
1 c. yellow onion, finely diced
½ tsp. salt
1¼ c. Arborio rice
½ c. Sauvignon Blanc
8 oz. ham, cut in 2-by-¼-inch strips (trim off any glaze)
1/3 c. flat-leaf parsley, minced and lightly packed, plus more for dusting
3 tbsp. fresh lemon juice
1/3 c. Parmesan, freshly grated, plus more for dusting
½ tsp. freshly ground black pepper

Add stock to a deep saucepan and bring to a simmer. Reduce heat and keep very hot.

Melt 4 tablespoons butter in a heavy-based pan over medium heat. Add onion and salt. Cook without browning, stirring occasionally, until onion is translucent, about 8 minutes.

Add rice and stir 2 minutes. Add wine and 1½ cups stock. Stir constantly until liquid is absorbed. Add stock in ½-cup increments and stir through rice firmly, only adding more when last addition has been absorbed. Continue stirring and adding stock until rice is cooked, 30 to 35 minutes. Check center of a grain for tenderness. If still hard, continue adding stock until rice is fully cooked.

Just as rice is done cooking, add ham, parsley, and lemon juice, and stir a little less vigorously so ham doesn’t break up. Add remaining butter and Parmesan and stir through quickly. Check density of risotto and, if needed, add ¼ cup stock to create a more supple texture.

Serve within 5 minutes, dusted with pepper, parsley, and Parmesan.

Nutrition info Ham & Parsley Risotto (per serving): CALORIES 620 (251 from fat); FAT 28g (sat . 16g); CHOL 88mg; SODIUM 1556mg; CARB 58g; FIBER 1g; PROTEIN 30g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Grilled Walleye Tacos with Mango Salsa Recipe

Combine fresh Minnesota fish with a taste of the tropics in a quick-and-easy meal you can make at home or the cabin

Pizza Lovers' Camp for Grown-Ups

Overnight pizza-centric camp on July 7 combines pizza amore with classic outdoor camp activities

3 Things to Eat This Week: Pride Edition

Pride weekend is also one of your last chances to eat at wonderful restaurants before they close

Ask Jason: Best Ramen, Shrimp, Dinner Date, and More

Your food questions answered

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.
Edit ModuleShow Tags
Edit ModuleShow Tags