Ham Mushroom Risotto
Creamy, comforting, and irresistibly savory, this Ham Mushroom Risotto is the perfect dish for any occasion. Featuring tender Arborio rice infused with the rich flavors of sautéed button mushrooms, smoky ham, and dry white wine, this classic Italian-inspired recipe is elevated by the luxurious creaminess of Parmesan cheese. Slowly simmered in warm chicken stock and stirred to perfection, this risotto boasts a velvety texture that’s worth every minute of effort. A sprinkle of fresh parsley adds a vibrant finish, making it as visually stunning as it is delicious. Ideal for a dinner party centerpiece or an indulgent weeknight treat, this one-pan dish is ready in just 40 minutes. Dive into a bowl of pure comfort with this flavorful Ham Mushroom Risotto recipe that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 1 cup Ham
- 1.5 cups Button mushrooms
- 4 cups Chicken stock
- 0.5 cup Dry white wine
- 0.5 cup Parmesan cheese
- 1 small Yellow onion
- 2 whole Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the chicken stock in a medium saucepan over low heat. Keep it warm but do not let it boil.
Clean the button mushrooms with a damp paper towel and slice them thinly. Dice the ham into small cubes. Finely chop the yellow onion and mince the garlic cloves.
In a large, deep skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the mushrooms and cook for 4-5 minutes until tender and slightly browned. Remove the mushrooms from the skillet and set aside.
In the same skillet, heat the remaining olive oil and butter. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Arborio rice to the skillet and stir well to coat the grains in the oil and butter. Toast the rice for about 2 minutes, stirring constantly.
Pour in the white wine and cook, stirring frequently, until the liquid has mostly evaporated.
Add one ladleful of warm chicken stock to the skillet and stir constantly until the stock is mostly absorbed. Repeat this process, one ladleful at a time, adding more stock as soon as the previous addition is absorbed. Continue stirring frequently to ensure the rice cooks evenly. This process should take about 18-20 minutes.
When the rice is tender but still slightly al dente, stir in the cooked mushrooms, diced ham, and Parmesan cheese. Mix well until combined and heated through.
Season the risotto with salt and black pepper to taste. Remove from heat and let it rest for 2 minutes.
Garnish with chopped fresh parsley and serve immediately. Enjoy your creamy Ham Mushroom Risotto!
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.4 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 628 mg | 48% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
