Servings: persons
Mushroom Risotto with Kale and Crispy Parma Ham
Risotto is an absolutely fantastic, flavorful, creamy, and hearty dish that fills you up well and certainly falls into the comfort food category. Risottos can be endlessly varied and adapted to suit the season; in this version, I've made a classic mushroom risotto
Ingredients
- gram Mushrooms mixed mushrooms/champignons
- Butter for frying
- 1/2 pcs. Onion
- 2 cloves Garlic
- Salt and Pepper
- 250 gram Risotto Rice
- 100 gram White Wine
- 600 gram Water
- 1 pcs. Vegetable Broth cubed
- 4 sprigs Kale fresh
- 60 gram Parmesan
- 14 gram Butter
In addition
- 75 gram Parma Ham
Instructions
- Clean the mushrooms and slice them. Fry until golden in a pot over high heat and then set them aside.
- Peel the onions and garlic and chop them finely. Fry in the pot until the onions are soft and translucent, add more butter if necessary. Season with salt and pepper,
- Pour the rice into the pot along with the white wine and cook over medium heat, stirring, until the white wine has evaporated. Add water and the bouillon cube and let it all simmer for about 20 minutes or until the rice reaches the desired consistency. Stir a couple of times during cooking and add extra water if necessary. Season to taste with salt and pepper.
- While the risotto simmers, place the ham on a baking sheet with parchment paper and bake in the oven for 5 minutes at 200 degrees Celsius (392 degrees Fahrenheit) – until the ham is crispy.
- Rinse the kale, strip the leaves from the stems, and chop the leaves finely.
- Grate the Parmesan and fold it into your risotto along with butter, kale, and mushrooms.
- Serve your risotto piping hot with crispy ham on top