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Ham and Corn Risotto

Ham and Corn Risotto

So we all know risotto, that lovely rice dish, is definitely an Italian original. This ham and corn risotto (though I don’t know it’s heritage), is most likely something cooked up probably a good way from Italy. That said, there still is something about smoked ham and good corn that makes this risotto as good as it could ever come from Italy or anywhere else.

I should probably mention that under almost any circumstances, I’m good for risotto just about anytime you could bring it up. There is something about that Arborio rice and chicken broth that really gets me going. So when I came across the recipe from Southern Living, I had to try it and man, was it good. I did resort to making the risotto the traditional way, with lots of care in the execution, but apart from that, I really didn’t change a whole lot.

Give this a try. I think you’ll like it.

Ham and Corn Risotto
Serves 4
There is something about ham and corn risotto that makes this as good as it could ever come from Italy or anywhere else. It's grand.
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  1. 2 Tbsp. extra-virgin olive oil
  2. 1 large shallot, chopped
  3. 2 garlic cloves, chopped
  4. 1 1/2 cups arborio rice
  5. 3/4 cups dry white wine
  6. Sea salt
  7. Freshly ground black pepper
  8. 4 cups chicken stock
  9. 2 cups fresh corn kernels
  10. 8 oz. shredded smoked ham
  11. 4 oz. white Cheddar cheese, grated
  12. 1/4 cup thinly sliced fresh chives, plus more for serving
  1. Add chicken broth to a nice sized pan and warm until it is nicely hot.
  2. Heat oil in a large saucepan over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1 to 2 minutes.
  3. Add rice and cook, stirring, until opaque, 2 to 4 minutes.
  4. Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes. Season with salt and pepper.
  5. Add the stock a quarter cup at a time, waiting until previous liquid is cooked in before adding the next quarter cup.
  6. When the rice is almost done, add corn and cook, stirring, until rice is tender and corn is cooked through, 5 to 7 minutes.
  7. Stir in ham and cook until warmed through, 1 to 2 minutes.
  8. Remove from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.
  9. Serve immediately topped with additional chives.
Discovery Cooking http://www.discoverycooking.com/
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