{"id":8427,"date":"2015-03-20T07:53:35","date_gmt":"2015-03-19T23:53:35","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=8427"},"modified":"2015-03-20T07:55:53","modified_gmt":"2015-03-19T23:55:53","slug":"simple-italian-ham-mushroom-risotto","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=8427","title":{"rendered":"Simple Italian Ham &#038; Mushroom Risotto"},"content":{"rendered":"<p style=\"text-align: center;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8429 aligncenter\" alt=\"Italian Mushroom and Ham Risotto\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/02\/Italian-Mushroom-and-Ham-Risotto.jpg\" width=\"500\" height=\"566\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8430\" alt=\"Italian Mushroom and Ham Risotto 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/02\/Italian-Mushroom-and-Ham-Risotto-2.jpg\" width=\"650\" height=\"494\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">Risotto is a common staple in Italy. It is a rice dish cooked till a creamy consistency in a broth using the specific Arborio short rice grains. If I could be allowed to make this comparison, it is the equivalent of the Asian rice porridge where rice is boiled in water for an extended time to make for a delicate soupy consistency. The difference is that for risotto, broth and wine are gradually added to the rice, followed by butter and cheese to &#8216;cream&#8217; it at the end of the cooking. Asian porridge, on the other hand, traditionally uses long grain rice and plain water to create a more watery and less sticky texture; the flavours of the Asian porridge come from either the additional ingredients added to it or the side dishes served alongside the plain rice dish.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Admittedly, I have only eaten risotto once in my life &#8211; on one of my first few lunch dates with the guy at Suntec City. I remember that one was served with a milky broth with sweet raisins and spices. This recipe intends to churn out the savoury version of risotto that is cooked with the favourite ingredients of the Italians &#8211; cheese and prosciutto ham.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Chicken stock cube: 3<\/li>\n<li style=\"text-align: justify;\">Boiling water: 9 cups (about 1.5 liters)<\/li>\n<li style=\"text-align: justify;\">Unsalted butter: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Olive oil: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Onion: 1 large, chopped<\/li>\n<li style=\"text-align: justify;\">Brown mushroom: 200g, sliced<\/li>\n<li style=\"text-align: justify;\">Arborio rice: 4 cups<\/li>\n<li style=\"text-align: justify;\">White wine: 1 cup<\/li>\n<li style=\"text-align: justify;\">Salt: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Grated parmesan cheese: 1 cup<\/li>\n<li style=\"text-align: justify;\">Thyme: 8 stalks of leaves<\/li>\n<li style=\"text-align: justify;\">Mint: 2 stalks of leaves, finely chopped<\/li>\n<li style=\"text-align: justify;\">Prosciutto ham: 300g, diced<\/li>\n<li style=\"text-align: justify;\">Ground blackpepper: 1 tsp<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Add chicken cubes to boiling water. Set chicken stock aside.<\/li>\n<li style=\"text-align: justify;\">Melt butter in pot. Add olive oil and onions and fry till fragrant.<\/li>\n<li style=\"text-align: justify;\">Add mushrooms. Fry 3 min till softened.<\/li>\n<li style=\"text-align: justify;\">Mix in rice and wine. Stir to toast rice evenly.<\/li>\n<li style=\"text-align: justify;\">Add chicken stock cup-by-cup till completely absorbed by rice (about 30 min).<\/li>\n<li style=\"text-align: justify;\">Add salt, cheese, thyme, mint, ham and pepper.<\/li>\n<li style=\"text-align: justify;\">Garnish with extra thyme to serve.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/02\/Italian-Mushroom-and-Ham-Risotto-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8431\" alt=\"Italian Mushroom and Ham Risotto 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/02\/Italian-Mushroom-and-Ham-Risotto-3.jpg\" width=\"650\" height=\"470\" \/><\/a><\/p>\n<p>\u00a0<em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Other ingredients to cook risotto with, in place of ham and mushroom, include sausage meat, chicken, bacon, mixed peas etc.<\/li>\n<li style=\"text-align: justify;\">You can add in more stock if you like your risotto to be &#8216;wetter&#8217; than what I have here.<\/li>\n<\/ul>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">I added in so much ham that my mushrooms literally disappeared into the dish!<\/li>\n<li style=\"text-align: justify;\">This recipe is actually similar to the first steps of my <strong><a title=\"Arancini \u2013 The Italian Rice Balls From Nine Years Ago\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=8366\">Italian arancini<\/a> <\/strong>recipe. Making a good bowl of risotto is in fact the key step to making great Italian rice balls!<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n6 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=8427\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Risotto is a common staple in Italy. It is a rice dish cooked till a creamy consistency in a broth using the specific Arborio short rice grains. If I could be allowed to make this comparison, it is the equivalent &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=8427\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[131,21],"tags":[228,428,454],"class_list":["post-8427","post","type-post","status-publish","format-standard","hentry","category-italian","category-rice","tag-boiled","tag-ham","tag-risotto"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8427"}],"version-history":[{"count":13,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8427\/revisions"}],"predecessor-version":[{"id":8511,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8427\/revisions\/8511"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}