Ingredients
The following ingredients have 4 Servings
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 onion, chopped, divided
- 1 tbs butter
- 3/4 cup (2oz, 60gr) Parmesan cheese – freshly grated
- Condimenti:
- 8oz (240 gr) ham, cubed
- 1 cup (8oz, 240gr) tomatoes, peeled, chopped
- 15oz (450gr) white beans, (cannellini), rinsed, drained
- 1 rib celery, chopped
- 1 carrot, peeled, chopped
- 1 tbs olive oil
Instruction
- Heat chicken stock and keep hot over low heat.
- In medium sauce pan heat butter.
- Add 1/2 of the onion and sauté until transparent
- Add rice and sauté, stirring, for 1 – 2 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
- Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.
- While risotto is cooking, heat oil in small skillet.
- Add the rest of the onion, carrot, celery, and sauté until tender.
- Add ham, tomatoes to vegetables. Reduce heat and allow to simmer until tomatoes are well-cooked.
- Add white beans and heat through. Keep warm until needed for risotto.
