Risotto with Parma ham

A creamy risotto with crispy Parma ham, parmesan and a touch of white wine. A classic Italian dish in which a few good ingredients are transformed into a rich and flavourful dinner.

A creamy risotto with crispy Parma ham

Risotto is one of those dishes where taking your time pays off. Adding the stock a little at a time allows the rice to develop its characteristic creamy texture, resulting in a rich dish with plenty of flavour. The crispy Parma ham provides a lovely salty contrast, while parmesan and butter bring everything together.

The fresh peas add a touch of sweetness and freshness, and a little thyme or basil on top provides a lovely finish. It is a dish that feels both comforting for everyday meals and elegant enough for guests.

For this recipe, a spacious sauté pan 28cm is ideal, as the risotto needs plenty of room while the stock is stirred in a little at a time. A frying pan 24cm is also perfect for frying the Parma ham until crispy before serving it on top of the finished risotto.

Ingredients

• 300 g risotto rice
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 100 g Parma ham, cut into smaller pieces
• 1 dl dry white wine
• 1 litre hot chicken stock
• 50 g butter
• 50 g grated parmesan cheese, plus extra to serve
• 2 tbsp olive oil
• 1 handful of fresh peas (can be omitted or replaced with green beans)
• Fresh thyme or basil
• Salt
• Freshly ground pepper

Method

1. Heat the chicken stock in a pot and keep it warm over low heat.
2. Heat the olive oil and 25 g butter in a large pot or sauté pan over medium heat.
3. Add the onion and garlic and sauté for 3-4 minutes until soft and translucent without browning.
4. Add the risotto rice to the pot and stir well for 1-2 minutes until slightly glossy.
5. Pour in the white wine and let it reduce almost completely while stirring.
6. Add the hot stock a spoonful at a time. Stir regularly and wait until the liquid has been absorbed before adding the next spoonful. Continue for approx. 18-20 minutes until the rice is tender with a slightly firm centre.
7. Meanwhile, fry the Parma ham in a dry pan over medium heat for a couple of minutes until crispy. Leave to drain on kitchen paper.
8. Remove the pot from the heat and stir in the remaining butter, parmesan and fresh peas. Season to taste with salt and freshly ground pepper.
9. Divide the risotto between deep plates and top with crispy Parma ham, extra parmesan and fresh thyme or basil.

What makes a good risotto so creamy?

The characteristic texture comes not from cream, but from the rice's natural starch. As the stock is added gradually while stirring, the starch is slowly released, giving the risotto its soft, creamy texture.

The butter and parmesan are stirred in only at the end. This gives the dish extra richness and a silky finish.

Can any of the ingredients be substituted?

You can easily adapt the risotto to what you have in the kitchen. Fresh peas can be replaced with green beans or left out entirely, and thyme can be swapped for basil. If you do not have Parma ham, the risotto still tastes lovely without it – or you can simply serve it topped with extra parmesan and fresh herbs.

Serving

Serve the risotto immediately while it is still hot and creamy. Use a multi-slicer to top it with crispy Parma ham, extra parmesan and a little fresh thyme or basil for an attractive and flavourful finish.

Risotto with Parma ham is a dish that lets simple ingredients take centre stage. The combination of creamy risotto, salty ham and mature parmesan makes it a classic that works just as well for a weeknight dinner as for guests.