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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
