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Porcini Ham Risotto

Porcini Ham Risotto
Milder in flavor than other hard cheeses, fontinella can be found in the specialty cheese section of your local grocery store.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 package (1 ounce) dried porcini mushrooms
  • 2 cups boiling water
  • 1/2 cup chopped shallots
  • 1/3 cup butter, cubed
  • 1 teaspoon minced garlic
  • 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 mushrooms
  • and shallots in butter for 3-4 minutes or until tender. Add garlic;
  • cook 1 minute longer.
  • 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.
© Taste of Home 2013

2 of 2

Porcini Ham Risotto (continued)

Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013