This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Carve a ham as if you were shaving the face of a friend."
-Henri Charpentier, Chef
Bel paese is the perfect cheese for this sort of dish. It's mild but rich, creamy and it melts well. This combined with the ham, thyme, nutmeg and pancetta makes a fantastic dish.
If you can't find pancetta, a good quality smoked ham will do. You could use prosciutto but a great quality black forest ham will work well too.
Servings: 2 | Serving size: about 2 1/2 cups risotto
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers. Reheat gently.
|2 ounces||pancetta or good quality ham (cut into small dice)|
|1 medium||onion (diced)|
|1/2 cup||arborio rice|
|1/8 tsp||ground nutmeg|
|fresh ground black pepper (to taste)|
|1/2 tsp||lemon zest (minced)|
|3 ounces||kale (thinly sliced)|
|1 tsp||fresh thyme leaves|
|1/2 ounce||semi-soft goat cheese|
|1 1/2 ounces||bel paese cheese (grated)|
Place the diced ham in a medium pan over medium high heat. Cook for about 5 minutes until the ham has rendered some of the fat into the pan but is not crispy. Stir frequently.
Add the onions and cook, stirring frequently, for about 4 minutes until they are slightly soft.
Add the rice and continue cooking for 2 minutes, stirring frequently.
Add the three cups of water along with the nutmeg, pepper and lemon zest. Stir and reduce the heat to low medium until the rice is simmering.
Simmer slowly, stirring occasionally for about 20 minutes. Add more water as needed 1/4 cup at a time.
When the rice is cooked to the point of being soft but not grainy any longer, add the kale and thyme. The risotto may seem dry at first, but don't add any more water until the kale is wilted (about 4 to 5 minutes).
Add the goat cheese and bel paese and cook for about two minutes, stirring frequently, until the cheese is melted and well blended into the risotto.
Serving size: about 2 1/2 cups risotto
|Calories 379||Calories from Fat 98|
|% Daily Value|
|Total Fat 10g||17%|
|Saturated Fat 6g||23%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 52g||18%|
|Dietary Fiber 3g||15%|
|Vitamin A 132%||Vitamin C 98%|
|Calcium 28%||Iron 21%|
|Vitamin K 347 mcg||Potassium 465 mg|
|Magnesium 48 mg|