Risotto with Feta, Ham, Peas and Carrots 

Total time: 30 minutes
     The peas give 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.

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1/2 onion  
• 1 tbs butter
• 3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
• Condimenti
• 6oz (180gr) deli or baked ham
• 3/4 cup (4oz (120gr) frozen peas, (no sauce or butter)
• 1 medium carrot
• 1/2 onion
• 2 tsp olive oil
• 1/2 cup (2.5oz, 75gr) feta cubes 

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Finely chop onion.
• In medium saucepan heat butter; add 1/2 of 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 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.) 
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.  Before you add the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked.  If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.  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. 
• Add the Parmesan and the condimenti, including the feta, stir well, pour into a bowl or risotto platter and serve immediately.  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
• Chop onion. 
• Peel carrot and cut into 'pea' size pieces. 
• Cut ham into bite-size pieces. 
• Heat oil in medium 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.