I baked a lovely ham over the weekend and, while much of it has been used in sandwiches and the like over the last few days, I still had a little of the end left. Not being one to waste food, I thought I’d do a nice little risotto.
Now, my risotto is the slow build-up by stages kind – and extremely cheap. You can substitute loads of the ingredients to make your own taste and version, so this recipe is more about method than ingredients. Experiment with loads of different combinations (that’s how I come up with these recipes).
Around 8oz or 230g arborio rice
1 1/2 pints of good vegetable stock
Around 6oz 170g ham
3 spring onions
A knob of salted butter
Finely chop the onions and add them to a large saucepan. Place on a low heat with a good knob of butter and allow to sweat down.
Once the onions have gone a light bro
wn colour (not burnt, but started to colour) add your chopped ham. Allow this to sizzle a little with the onions, and the juices from the ham will start to flow.
Have your stock ready. Add the rice to the onions and ham and keep it moving with a spatula.
DO NOT LET THE RICE STICK TO THE PAN.
When you think the rice has absorbed all the juices from the ham and onions, add about 1/4 of the stock. Keep stirring every few minuets, making sure it’s not sticking, and when the rice ha
s drunk all that stock, add another 1/4 of the liquid. Repeat this process, until the rice is soft, but with a little bite in the middle, then add just enough stock that is left, to cover the rice. Bring to the boil for 5 minutes and then serve.
Garnish with chopped spring onions.
You could also grate some parmesan on it, and add a drizzle of olive oil.
If you are a vegetarian, try this with mushrooms instead of ham, and drizzle with some of my friend Jon’s truffle-infused grapeseed oil (from Drury & Alldis). It will blow your mind.