Starters Recipes - Creamy Ham and Mushroom Risotto

Ingredients

• 50 g/2 oz/1 cup dried porcini mushrooms

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp olive oil

• 1 small onion, finely chopped

• 450 g/2 cups arborio or other risotto rice

• 1.2 liters/2 pts/5 cups hot chicken stock

• Salt and freshly ground black pepper

• 100 g/4 oz/1 cup cooked ham, diced

• 120 ml/1/2 cup single (light) cream

• Chopped parsley

• 100 g/4 oz/1 cup freshly grated Parmesan cheese

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Method:

1. Soak the mushrooms in hot water for 1 hour. Drain and wash thoroughly under running water. Pat dry on kitchen paper, then slice.

2. Heat the butter and oil in a large flameproof casserole (Dutch oven) and fry (sauté) the onion for 2 minutes.

3. Add the rice and cook for 1 minute, stirring. Add 2 ladlefuls of the stock and simmer until it is absorbed.

4. Continue this way until the rice is just tender. Season to taste. Stir in the ham and cream.

5. Spoon on to small warmed plates, sprinkle with the parsley and cheese and serve hot.