Chicken Risotto With Peas and Parma Ham

"A new risotto I made last night. It's a classic recipe, but I didn't follow a book as I wanted to experiment with it. Came out rather nice, even if I do say so myself! Use any cured ham if you prefer - Serrano or Prosciutto would be equally good. I prefer to use the super-fine sheets, because they crisp up nicely."
 
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Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Heat the butter and half the oil in a large pan. Add the chicken and heat until just cooked through.
  • Meanwhile, put the stock and water in a pan and bring to a simmer with the lid on.
  • Remove the chicken and set aside, then add the remaining oil to the pan. Cook the onion and garlic over a low-medium heat until soft, then add the rice to the pan.
  • Heat for a few minutes, stirring until the rice is coated in the oil.
  • Add the wine and cook until it has all been absorbed, then add a ladle of the stock/water. Stir until it has all been absorbed and repeat until the rice is cooked to your liking (you may not need all the stock mix).
  • Meanwhile, heat a dry frying pan and add the sheets of ham. Cook, turning occasionally, until nicely crisp, then cut roughly.
  • Add in the peas and chicken and stir until heated through.
  • Mix in the sage, most of the parmesan and about half of the ham.
  • Season to taste then serve, topping each individual serving with a little of the reserved parmesan and crispy ham.

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