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Menu Plan for Winter II: Week 2, Day 3

Risotto with Feta, Ham, Peas and Carrots
Fresh Fruit

Cooking time:  30 minutes for menu       Cooking schedule: see below for instructions

            This is a colorful risotto with bright green peas and orange carrots.

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. 

Fresh Fruit

Your choice - something seasonal...

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, medium skillet, 2 medium saucepans, ladle Heat stock Chop onion Sauté 1/2 onion for risotto Chop carrot Add rice to onion, sauté Sauté onion, carrot for condimenti Add wine to risotto, stir Grate Parmesan

Stir risotto Add stock to risotto, stir Cut ham, add to condimenti Stir risotto Add stock to risotto, stir Add peas, stock to condimenti, cover, simmer Stir risotto Add stock to risotto, stir       I think you can take it from here Add condimenti to risotto, cook 1 minute Stir in feta, Parmesan, serve Don't forget the fruit

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By Katie Zeller

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