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PrintRISOTTO WITH GARLIC
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a large pan, gently fry the garlic and parsley in the oil for about 5 minutes or until the garlic is softened.
- Season to taste with salt and pepper then add ham and tomatoes, stirring to break them up.
- When the mixture is hot and bubbling, add rice and continue to stir until well combined with other ingredients.
- Next, start adding the stock (one ladleful) at a time, stir continuously and waiting until all the liquid has been absorbed before adding more.
- Continue in this way until the rice is tender but firm to the bite.
- Take the pan off the heat, stir in the Parmigiano Reggiano and leave to rest, covered for about 5 minutes.
- Transfer to a warmed platter and serve at once. Serve Parmigiano Reggiano separately at the table.
INGREDIENTS
- 75 ml extra virgin olive oil (preferably Ligurian)
- 5 garlic cloves, finely chopped
- 200 grams fresh flat leaf parsley (de-stalked and finely chopped)
- 100 grams canned tomatoes, drained
- 75 grams coarsely chopped ham
- 500 grams Arborio rice
- 2 litres vegetable stock, (kept simmering)
- 50 grams freshly grated Parmigiano Reggiano, plus extra to serve
- Freshly milled black pepper and Salt
4 comments for “Risotto with Garlic”
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