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Risotto Romagni

Ingredients

  • 2 Tbsp. olive oil
  • 10 oz. finely chopped bacon
  • 1 lb. Portobello mushrooms, diced
  • 12 oz. diced Pavone hot ham
  • 1/2 cup finely chopped onion
  • 1 Tbsp. chopped garlic
  • 1-1/2 cups Arborio rice, uncooked
  • 1/4 cup white wine
  • 5 cups chicken stock
  • 1 cup shredded Parmesan cheese
  • 2 oz. thinly sliced fresh basil
  • 2 oz. chopped fresh thyme

Directions

  • 1. Cook bacon in oil in large skillet on medium heat 2 to 3 minutes or until brown.
  • 2. Stir in mushrooms, hot ham, onions and garlic. Cook 3 minutes; remove from pan. Set aside.
  • 3. Stir rice into pan. Sauté for 1 to 2 minutes or until translucent.
  • 4. Add wine; cook until almost dry.
  • 5. Add chicken broth in 1-1/2 cup increments, cooking until absorbed. Repeat until all broth is used.
  • 6. Stir reserved ham and bacon mixture into risotto.
  • 7. Fold in Parmesan cheese. Divide mixture evenly between 6 plates. Garnish with basil and thyme before serving.
  • Nutritional information per serving: Calories 701; Total Fat 38g; Saturated Fat 13g; Trans Fat 0; Cholesterol 85mg; Sodium 1455mg; Total Carbohydrate 55g; Dietary Fiber 5g; Total Sugars 6g; Protein 33g

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