Risotto with Feta, Ham, Peas and Carrots
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Cooking time: 60 minutes for menu
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We are slowly making the transition from winter to spring. We'll do an Asparagus Risotto when that season starts, possibly one other; then the risotto platter gets put away until fall. This is a minor salute to spring with the bright green peas and fresh flavors. One thin slice of deli ham rounds it out nicely.
Risotto with Feta, Ham, Peas and Carrots Time: 30 minutes
The peas give a hint of spring and a lovely bright color to this risotto. The feta is the Greek-type: small cubes that come in glass jars, covered in oil. Any feta will work. It doesn't melt like other cheese, adding a twist to the dish.
1/2 plus 2 tbs cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 1/4 cups chicken stock
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter; add the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before adding the last 1/4 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked. The last 1/8 cup of stock is in the condiment. When risotto is almost done, add the condimenti. Let cook another minute. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Stir in the feta and Parmesan, pour into a bowl or risotto platter. Serve.
Note: It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Condimenti
6 oz (180gr) slice deli or baked ham
7 - 8 oz (225gr) frozen peas, (no sauce or butter)
1 medium carrot
1/2 onion
2 tsp olive oil
1/3 - 1/2 cup feta cubes (if you have any left after Sat. tart and this, use for snacks)
Chop onion. Peel carrot and cut into 'pea' size pieces. Cut ham into bite-size pieces. Heat oil in small skillet. Add onion, carrot and sauté until tender, 6 - 8 minutes. Add ham and sauté 5 minutes longer. Add peas and 1/4 cup of the chicken stock for the risotto. Cover, reduce heat and simmer until peas are thawed and carrots cooked through. Turn heat to low and keep warm until needed.
Note: If you made Parmesan Crisps you can bake them to go with the risotto - put them in half way through cooking time.
Fresh Fruit
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Cooking Schedule: 30 minutes |
Stir risotto |
Cooking for Two? Or more?
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