This risotto recipe is a comforting and delicious dish that combines the creamy texture of Arborio rice with the sweetness of peas and the savory flavor of ham. The addition of white wine and grated cheese brings a depth of flavor that makes it perfect for a cozy dinner. It's a dish that feels indulgent yet simple to prepare.
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Finely chop the onion and sauté it in butter until softened.
Add the rice, stirring to coat it, and sauté for 1 minute.
Pour in the white wine and let it evaporate completely.
Gradually add the boiling chicken stock and cook over medium heat, stirring occasionally.
After 15 minutes, add the blanched peas and ham, cut into small pieces.
Continue cooking until the rice is al dente and the stock has been absorbed.
Stir in the heavy cream and grated cheese to taste. Mix well and serve hot.
Use high-quality Arborio rice for the best creamy texture.
Ensure the chicken stock is boiling when adding it to the rice for even cooking.
Taste and adjust the seasoning with salt and pepper before serving.
Serve immediately to enjoy the risotto at its creamiest consistency.
Can I use a different type of rice for this recipe?
Arborio rice is recommended for its creamy texture, but you can use other risotto rice varieties like Carnaroli or Vialone Nano.
Can I substitute the dry white wine?
Yes, you can use chicken stock or a splash of lemon juice as a substitute for white wine.
How do I know when the rice is al dente?
The rice should be tender but still have a slight bite in the center when tasted.
Can I make this dish vegetarian?
Yes, substitute the chicken stock with vegetable stock and omit the ham.
What type of cheese works best for this recipe?
Parmesan or Pecorino Romano are excellent choices for grated cheese in risotto.
