Risotto with garlic, girolles, parsley and crispy parma ham

Risotto with garlic, girolles, parsley and crispy parma ham

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

A freshly cooked risotto can be absolutely delicious and takes only around 18 minutes to prepare, from start to finish. To me, it’s a dish that really benefits from love and concentration as you make it: stir and taste as you go, adjust the seasoning as necessary and look for that lovely creamy texture and al dente bite to the rice that tell you the risotto is ready. It’s not a dish to prepare ahead.

Ingredients

Quantity Ingredient
800ml Chicken stock
100g butter
1 white onion, peeled and finely chopped
sea salt
freshly ground black pepper
250g risotto rice
100ml white wine
olive oil, for cooking
8 slices parma ham
250g girolles, cleaned
2 garlic cloves, peeled and chopped
2 tablespoons parsley, chopped
100g parmesan, freshly grated, plus extra shavings to serve

Method

  1. Bring the chicken stock to the boil in a saucepan and keep it at a low simmer.
  2. In another heavy-based saucepan, melt 50 g of the butter, add the onion and sweat for 3–4 minutes to soften without colouring. Season with salt and pepper. Add the rice and stir to coat the grains in the butter. Cook for 1 minute, then pour in the white wine and let bubble to reduce right down.
  3. Now start adding the stock, a ladleful (50–100 ml) at a time, stirring and allowing each addition to be fully absorbed before adding the next. Continue to add the stock in this way until the rice is al dente (cooked but with a slight bite); this will take 15–17 minutes.
  4. Meanwhile, heat a large non-stick frying pan over a medium-high heat and add a little olive oil. Fry the Parma ham in batches as necessary until crispy; remove and set aside.
  5. Heat a little more oil in the pan and add the girolles with some seasoning. Cook over a medium-high heat for 1–2 minutes until tender; remove with a slotted spoon and set aside. Drain the liquid from the pan into the risotto.
  6. Wipe the frying pan clean, add a little more oil and sauté the chopped garlic for a minute. Remove from the heat, add the crispy Parma ham slices, girolles and chopped parsley and set aside, ready for serving.
  7. Once the risotto is cooked, remove the pan from the heat. Add the grated Parmesan and remaining 50 g butter, in pieces, and fork through.
  8. Divide the risotto between warm serving bowls and top with the girolles, crispy Parma ham, parsley and garlic. Finish with a few shavings of Parmesan.
Tags:
The Kitchin Restaurant
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