Porcini Ham Risotto

Name: Porcini Ham Risotto
Prep time: 30 min
Total time: 30 min
Yield: 8 servings.
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

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

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.