Venetian Risotto


1 medium onion
1 garlic clove
1/8 lb thinly cut ham
1/3 lb Arborio rice
¾ lb (300 g) meat broth
¼ lb fresh or frozen green peas
¼ lb ground Parmesan cheese
3 tbsp vegetable oil or butter
Salt and ground black pepper on taste


Pre-heat oil on a deep large skillet, cut onions and ham into small cubes, and stir-fry for 4-5 minutes with a medium heating.
Cut the garlic into thin slices, and stir-fry with onions and ham for 1 minute more.
Put the rice and green peas on the skillet, and stir-fry for 3-4 minutes.
Pour the meat broth in the skillet by tablespoons when previous broth is absorbed, until you run out of broth.
Pre-heat an oven to 380 F (180 C), place risotto into an oven-safe dish.
Add salt and pepper, stir, and bake for about 10 -15 minutes in the oven.
Sprinkle with ground cheese, and serve.

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