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Porcini Ham Risotto Recipe

Photo by: Taste of Home

Milder in flavor than other hard cheeses, fontinella can be found in the specialty cheese section of your local grocery store.

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8 Servings
Prep/Total Time: 30 min.

Ingredients

1 package (1 ounce) dried porcini mushrooms
2 cups boiling water
1/2 cup chopped shallots
1 teaspoon minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
3 cans (14-1/2 ounces each) chicken broth, warmed
1-1/2 cups diced fully cooked ham
5 ounces fontinella cheese, shredded
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions

In a large bowl, soak mushrooms in boiling water for 5 minutes or until completely hydrated; drain. In a Dutch oven, saute the mushrooms, shallots and garlic in butter for 3-4 minutes or until tender.
Stir in rice until completely coated with butter. Add wine; cook and stir for 2 minutes or until wine is absorbed. Add one can of broth; cook and stir until broth is absorbed. Repeat with remaining broth, adding one can at a time. Stir in the ham, cheese, salt and pepper; cook until cheese is melted and mixture is heated through. Yield: 8 servings.

Nutritional Analysis: 1 cup equals 363 calories, 16 g fat (9 g saturated fat), 53 mg cholesterol, 1,348 mg sodium, 35 g carbohydrate, 1 g fiber, 14 g protein.

Porcini Ham Risotto published in Weeknight Cooking Made Easy Annual 2005, p153

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