HAM, PEA AND PARMESAN RISOTTO

HAM, PEA AND PARMESAN RISOTTO image

Categories Ham

Yield 6

Number Of Ingredients 10

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6 Cups Chicken Stock
2 T butter
1 onion, chopped
12 oz ham cut into 1/2" pieces
2 1/2 cups arborio or medium grain rice
2 cups peas
1 cup parmesan or romano cheese
1 T fresh thyme or 1 t dried
salt and freshly ground pepper
fresh thyme sprigs

Steps:

In a small saucepan over high heat bring the chicken stock to a simmer. Reduce heat but keep hot In a heavy large saucepan over medium low heat, melt the butter and saute the onion stirring frequently for 5 minutes. Add the hame and cook until the onion is tender, stirring frequently, about 5 more minutes To the onion mixture add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add 3/4 cup of the stock and adjust the heat to simmer if needed, so the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring constantly, until the rice starts to soften, about 10 minutes. Add the peas and continue cooking, adding the liquid 1/2 cup at a time, stirring constantly for about 10 more minutes. Add the parm cheese, chopped thyme, salt and pepper to taste. Mix well. Serve hot