Porcini Ham Risotto Recipe
Porcini Ham Risotto Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Milder in flavor than other hard cheeses, fontinella can be found in the specialty cheese section of your local grocery store.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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.
Originally published as Porcini Ham Risotto in Weeknight Cooking Made Easy Annual 2005, p153

Nutritional Facts

1 cup: 363 calories, 16g fat (9g saturated fat), 53mg cholesterol, 1348mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 14g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Porcini Ham Risotto in Weeknight Cooking Made Easy Annual 2005, p153

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