I made this as a main dish one night, and yes, it was super yummy, but was a bit on the heavy side, so it would also work great as a side dish or something to serve with a salad. In stead of dry white wine we used our home made "Apple Frizante wine" which is a complete misnomer. It does not taste like wine, and is not sparking, so we've decided to call it Apple Grapa, since that is what it most closely resembles. Its good, just dangerous in large doses! :-) PS, don't you just love my Italian pasta bowl and German glasses?
Venetian Risotto with Ham
2 Tbsp butter
½ c onion thinly sliced
¼ tsp dried thyme
5 oz diced ham
1 c Arborio rice
½ c dry white wine
3 c chicken broth
¼ c grated Parmesan cheese
1 c frozen peas thawed
½ c milk
1. In 3 qt sauce pan over medium heat saute onion and thyme in butter for 4-5 minutes, until onion is transparent.
2. Fold in ham, add rice and wine cook 1-2 minutes
3. Add broth and bring to boil. Reduce heat to low, cover and simmer 30 minutes until moisture is absorbed,
4. Stir in Parmesan, peas and milk, cook 1 minute or until heated through and creamy.
Venetian Risotto with Ham
2 Tbsp butter
½ c onion thinly sliced
¼ tsp dried thyme
5 oz diced ham
1 c Arborio rice
½ c dry white wine
3 c chicken broth
¼ c grated Parmesan cheese
1 c frozen peas thawed
½ c milk
1. In 3 qt sauce pan over medium heat saute onion and thyme in butter for 4-5 minutes, until onion is transparent.
2. Fold in ham, add rice and wine cook 1-2 minutes
3. Add broth and bring to boil. Reduce heat to low, cover and simmer 30 minutes until moisture is absorbed,
4. Stir in Parmesan, peas and milk, cook 1 minute or until heated through and creamy.
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