Ham and Pea Risotto

When Michael and I first started dating he bragged about this risotto that he could make. We never got the chance to try out his infamous recipe until a few months after we got married. Let me just say I didn't marry my husband for his culinary skills. He knew that it had ham and saffron but had no basic knowledge of how to actually make a risotto and neither did I at the time. This recipe was developed from that error and many other trials where we ended up eating chicken mcnuggets rather than a well prepared risotto. I was a little put off on trying to make risotto after those instances until I moved up here and saw the absolute abundance of ham and other various pork products. These are a porky people. Anyway the ham here is really delicious I guess it makes sense being a mere 45 minutes from Virginia. So I decided to try once more on the perfect ham risotto with the english twist of peas. I don't know why but ham and peas are super yummy together they compliment each other so well. So here you go I hope you get to try it and don't be afraid if it doesn't work the first time. Learn from your mistakes like I did and maybe you will discover something tasty. 

excuse my photos risotto doesn't photograph well :)

Ingredients

4 Slices of bacon cubed and rendered

4 cups of chicken stock

1 pinch of saffron

1 onion diced

2 cloves of garlic minced

1 cup of cured diced ham in 1/2 in pieces

1 1/2 cup arborio rice

1/2 cup white wine

1 cup frozen english peas

2 TBS butter

Parmesan cheese for garnish

First render the fat from the bacon and remove cooked bacon to drain on a towel. Remove all but 3 TBS or so of the bacon fat (just enough to coat onions and rice) Brown the ham slightly and set aside with the bacon. Sautee the onions and garlic until translucent and soft then add in the rice. Stir and make sure every grain of rice is coated in fat (add more fat if needed)

In a separate medium sauce pan bring chicken stock to a simmer with the pinch of saffron. 

Once onions and rice are all coated you can deglaze the pan with the white wine. Make sure to keep stirring. Once all the liquid seems to have evaporated you can start ladling in the stock about a half cup at a time stirring in between each addition. Continue this way until rice is tender and the consistency is creamy. Once you get the consistency you desire then add in the peas and the meat that has been set aside. Stir in the butter and heat for about 2 minutes so the peas have time to cook slightly. Top with the cheese and eat. It should be creamy and smooth and absolutely delicious and incredibly indulgent. 

Enjoy!

Krystle