Risotto (Smoked ham hock and leek)

Risotto is a traditional Italian rice dish. Some folk will tell you that it is difficult to cook. If you follow my recipe you’ll be just fine – I was taught it by a three Michelin star chef!!!!!

Wot u need
50 g shredded ham hock (cooked)
60g Arborio rice
2 finely diced shallots
2 cloves garlic, finely sliced
Some flat leaf parsely
small knob butter
Salt and pepper
400mls chicken or veg stock
50g grated Parmesan cheese
50mls white wine
1 shredded leek
1 egg

Wot u do
Medium heat a sautee pan and add two tsps olive oil. Add the garlic and shallots and cook for three or four minutes till translucent but not brown. Add the rice and toast for one minute. Pour in the wine and reduce until the wine has completely evaporated. Start to add the stock a little at a time, ensuring the previous stock has been fully absorbed. This is a slow process but critical and worth it. Should take about 10-15 mins. Check rice to see if it’s cooked – should be “biteable” but not tough or chalky. Add ham hock, and leeks and mix through. Season and check. When ready to serve mix in butter and leeks to make the dish smooth and silky. Sprinkle with parsley.

Serves 2.

TOP TIP: You need to stir this dish all the time on a low-medium heat. It’s quite relaxing! Serve with a soft poached egg on top!

You could also add sliced smoked ham or chicken or prawn if you choose.

This entry was posted in For that special meal, Italian. Bookmark the permalink.

2 Responses to Risotto (Smoked ham hock and leek)

  1. Colin Greenland says:

    I fancy making this, Brendie, but I’m puzzled. There’s an egg in the ingredients that doesn’t appear in the method; and the leeks seem to get only warmed, not cooked.

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