Creamy Risotto with Peas, Ham and Dry Aged Jack Cheese
Serves 4. Enjoy!
- 2 Tbsp. Lodestar Extra Virgin Olive Oil
- 6 Tbsp. Unsalted butter
- 1 Tbsp. Garlic, finely chopped
- 1 Cup red spring onion, diced small
- 2 Bay Leaves
- 2 sprigs fresh thyme, finely chopped
- 2 Cups Lundberg Farms Arborio rice
- 6 oz. White wine (drinkable quality)
- 9 Cups flavorful Chicken Stock + 1 cup reserved Chicken Stock
- 2 Tbsp. Kosher salt
- 1 tsp. Black pepper, fresh ground
- 1 Cup fresh English peas or blanched and cut sugar snap peas
- 4 oz. Good quality smoked ham thinly sliced and julienne cut
- 6 Tbsp. dry jack cheese, grated (try Vella’s Cheese Co.’s)
- 2 oz. Lemon juice, fresh squeezed
- 1 Tbsp. Italian parsley, finely chopped
- Combine Chicken stock, bay leaves and thyme in a 3-quart sauce pot and bring to a boil.
- Heat a separate heavy-bottom sauce pot over medium heat.
- Once the sauce pot is hot, add Lodestar olive oil.
- Add red onions and garlic, and carmelize the onions until golden in color.
- Add the risotto, stirring frequently to coat the rice with the olive oil.
- Stir until the rice starts to “crackle” and and the wine to deglaze the pan.
- Now comes the important part. Start by adding one-and-a-half cups of chicken stock.
- Stir until the rice has absorbed the liquid.
- Repeat the process until you have used 8 cups of stock and there is the approximately 2 cups of hot stock left.
- Add the peas, ham and parsley, stir and then add two tablespoons of dry aged jack cheese, unsalted butter and lemon juice.
- Add remaining stock and continue to stir until the liquid is absorbed.
- Remove bay leaves.
- Adjust the seasoning as necessary and test for doneness.
- The rice should be tender to the tooth and have a slightly thickened sauce.
Serve in pasta bowls and garnish with the remaining dry aged jack cheese.