Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/4 cup butter
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced Jambon de Bosses ham
Special equipment needed:
- Large saucepan
- Wooden spoon
- Medium-sized skillet
Step-by-step instructions:
1. In a large saucepan, heat the chicken or vegetable broth over medium heat until it simmers.
2. In a medium-sized skillet, melt the butter and olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sliced mushrooms to the skillet and sauté until they are tender.
4. Add the Arborio rice to the skillet and stir until it is coated with the butter and oil mixture.
5. Pour the white wine into the skillet and stir until it is absorbed by the rice.
6. Add a ladleful of the simmering broth to the skillet and stir until it is absorbed by the rice. Continue adding the broth, one ladleful at a time, stirring constantly until the rice is tender and creamy.
7. Stir in the grated Parmesan cheese, salt, and black pepper.
8. Add the diced Jambon de Bosses ham to the skillet and stir until it is heated through.
9. Serve the Jambon de Bosses and Mushroom Risotto hot, garnished with extra Parmesan cheese and chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 40g
Protein per serving: 15g
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Chicken or vegetable broth can be substituted with water or stock cubes.
- Jambon de Bosses ham can be substituted with any cooked ham or bacon.
Variations:
- Add chopped fresh herbs such as thyme, rosemary, or parsley for extra flavor.
- Use different types of mushrooms such as shiitake or portobello.
- Substitute the Jambon de Bosses ham with cooked chicken, shrimp, or tofu for a vegetarian option.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the skillet.
- Use a ladle to add the broth to the skillet, one ladleful at a time.
- The risotto should be creamy and tender, not too dry or too soupy.
Storage instructions:
Refrigerate any leftover risotto in an airtight container for up to 3 days.
Reheating instructions:
Reheat the risotto in a saucepan over medium heat, stirring constantly until it is heated through.
Presentation ideas:
Serve the Jambon de Bosses and Mushroom Risotto in individual bowls, garnished with extra Parmesan cheese and chopped parsley.
Garnishes:
Extra Parmesan cheese and chopped parsley.
Pairings:
Serve the Jambon de Bosses and Mushroom Risotto with a green salad or roasted vegetables.
Suggested side dishes:
Garlic bread or crusty bread.
Troubleshooting advice:
If the risotto is too dry, add more broth or water. If it is too soupy, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the Jambon de Bosses ham and mushrooms thoroughly before adding them to the risotto.
Food history:
Jambon de Bosses is a type of cured ham from the Swiss Alps, made from the meat of the Valais Blacknose sheep.
Flavor profiles:
Creamy, savory, and slightly salty.
Serving suggestions:
Serve the Jambon de Bosses and Mushroom Risotto as a main course for lunch or dinner.
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Region: French