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I made rissotto !!!

I am very excited about this - Rissotto is one of my favorite comfort foods and if not for all that carb business, I would gladly eat it all day, everyday, but then there is all that carb and so rissotto deliciousness is limited to once in a blue moon (and only to satisfy serious rissotto craving).

I got back from Sunday Service last weekend and had one of those - "crap I forgot to go to the store and i dont feel like getting dressed to go pick up lunch (and that Thai place I order from is not open for another hour and half, crap, crap, crap !! " While rummaging through my pantry - I found a bag of Arborio rice and so rissotto for lunch it was. 


  • 3 tablespoon olive oil
  • 1 small onion, diced
  • Ham , diced (you want about 1 cup)
  • 3 clove of garlic, finely diced
  • Cremini (button) mushroom, diced
  • 5 cups chicken stock
  • 1 teaspoon red pepper flakes
  • 3/4 cup white wine
  • 1 1/2 cup arborio rice
  • 1/2 cup shredded parmeasean cheese + 2 tablespoon for garnish

How To:

Heat olive oil in a large skillet over medium heat, then add the onion. Cook for 5 minutes until onion is softened. Then add the garlic, mushroom and ham ; cook until mushrooms are soft (about 5 minutes)

Then add the rice and stir to combine rice, mushroom, and ham. Stir continously so that it does not stick. Stir for 2 to 3 minutes (or until rice starts to become translucent). Add the wine and let it cook till wine evaporate. Begin adding laddle of stock, and Make sure to stir continuosly until the liquid is absorbed, continue add laddle of stick till there is abut 3 cups left.  

Add the parmesan, and laddles of remaining stock until all the stock is absorbed and the rice is al dente.

optional: To get a much richer risotto - add a tablespoon of butter and heavy cream , stir and place lid over skillet. Cook for 1 to 2 minutes.

Garnish with olive oil and parmesan cheese. Serve immediately