RISOTTO 6-8 servings
2 cups arborio rice
6-8 cups chicken or vegetable stock
1/2 cup shallots or green onions – approx 24 cloves of shallots
1/4 cup garlic – approx 12 cloves of garlic
2 TBS olive oil
4 TBS white wine
1 cup baby peas – 14 oz can drained
6 oz smoked ham – medium dice
1/2 oz honey
8 oz parmesan cheese-grated
8-10 sprigs fresh parley- minced leaves only, no stems
to taste salt
to taste black pepper – cracked
to taste fresh cayenne pepper-finely sliced (oprtional)
1. toast arborio rice in dry pot and reserve
2. in same hot pot add olive oil + minced shallots + garlic
3. saute until shallots and garlic begin to caramelize
4. deglaze with white wine and reduce wine by 95% of its volume
5. add toasted rice, stir and coat all the grains with the mix of oil, garlic, shallot, white wine
6. add hot stock 4-8 oz at a time, allowing the pot to boil, reduce to a simmer until the liquid is absorbed, stirring constantly and repeat until rice is cooked al dente
7. add / fold into the rice mixture the combination of grated parmesan cheese + peas + honey glazed smoked ham + parsley
8. taste and adjust seasoning, adding the spice-cayenne pepper last
9. serve hot, garnish with fresh grated parmesan, chopped parsely