Parma Ham Mozzarella Risotto Recipes

PARMA HAM MOZZARELLA RISOTTO

Steps:

• Begin by making the stock and having all your ingredients chopped and ready. Wrap the mozzarella up in the parma ham slices on a tray ready to grill later.
• Add the butter and chopped garlic to the pan, on a medium heat. Followed by the onion until softened.
• Add the risotto rice until lightly toasted and then seconds later add a little stock. This is also a good time to add any white wine or black pepper to season. Continue to add stock as the rice and when the absorbs it, for around 30 minutes.
• Stir in the chopped spinach to the mixture around 5 minutes before the risotto is ready. Grate in as much Parmigiana Reggiano as desired. Simultaneously, put the parma ham parcels under the grill on a medium heat.
• The last few steps should mean the risotto and parcels are ready at the same time. Plate up with the parcels on top and serve with spinach leaves and grated cheese.

PARMA HAM & ASPARAGUS RISOTTO

Steps:

• Heat Olive Oil in a large saucepan and saute onion until soft.
• Add rice and continue to cook for 2 minutes.
• Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
• After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
• Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
• Serve sprinkled with parmesan cheese.

HAM, PEA AND PARMESAN RISOTTO

Steps:

• 1. Sautee onion in butter until translucent but not brown.
• 2. Add pancetta if uncooked halfway through onion cooking (if using cooked ham or pancetta, you will add near the end).
• 3. After pancetta is cooked, add rice and stir constantly until it soaks up the butter and pancetta drippings (about 30 seconds).
• 4. Add white wine and let rice absorb until only a small amount of liquid is left.
• 5. Add chicken stock about 100-200 ml at a time. Give the rice a stir and wait for it to absorb almost all the liquid before adding more. Keep stock warm if possible.
• 6. As you add the last batch of chicken stock, add peas and let them heat in the liquid as it cooks off. If you are using cooked ham, add it now too.
• 7. Once rice has absorbed all the liquid, add parmesan cheese and fold inches I like to add enough cheese that when you stir it, you can see the melted cheese stretch between the rice.
• 8. Finish with lemon zest and stir in gently.
• 9. Serve with crusty bread and salad.

MOZZARELLA & PARMA HAM PARCELS

Steps:

• Take a slice of parma ham, and place a slice of mozzarella and avocado at one end.
• Season with black pepper and then roll the parma ham up to make a parcel. Repeat with remaining ingredients.
• Place on a baking tray and drizzle witha little olive oil. Bake in the oven at 180C for 10 minutes or so until the cheese is oozing out of the sides.
• Serve on a plate with some rocket and cherry tomatoes. Drizzle with balsamic vinegar and add a little more pepper.