This could be made with prawns, chicken or turkey instead of ham, or made vegetarian by leaving out the meat and using vegetable stock. I had some nice ham on the bone on hand, or it would probably have been chicken today. I made the chicken stock previously by simmering a roast chicken carcass and a 400g pack of chicken necks in 2.5 litres of water until the water was reduced to about 1.5 litres. The carcass and necks then went to the dog and the stock set to a nice jelly which can be frozen ready for use when needed.
- 2 cups Arborio rice
- 1 cup ham cut into chunks
- 2 cups sliced mushrooms
- 1 onion, chopped
- 6 cups chicken stock.
- 1 red capsicum, chopped
- 1 cup mixed frozen peas and corn
- 1 Tbsp oyster sauce
- 1/4 tsp cayenne
- salt and pepper
- 1 Tbsp olive oil
- ! Tbsp butter.
- In a sufficiently large pan, fry the onion, ham and mushroom in the oil and butter.
- When the onion is translucent but not browned add the rice and fry for a few minutes while stirring to ensure the rice is coated with oil.
- Add 2 cups of stock, the cayenne and the oyster sauce
- As soon as it is boiling turn the heat down to a low simmer.
- Keep adding stock a cup at a time as the liquid is absorbed by the rice, until the grains are plump and cooked. If you run out of stock before the rice is cooked, add water.
- When the rice is cooked add the vegetables and taste the risotto before adjusting the salt and pepper as necessary.