Iberian ham and parmesan fish
Today in the Family Kitchen with Javier Romero I prepared a delicious risotto with Iberian ham and Parmesan. Risotto is one of those dishes from Italian cuisine that I have fallen in love with since I started my career in cooking on the Internet. I found that not everything is pasta and pizza, but a good example of this is risotto, a word that comes from the Italian term riso, which means rice.
It is said that the origin of this dish dates back to the 15th century, when a young man asked the daughter of one of the most popular Italian masters at the time married. The young man, who loved to cook, asked them to prepare a really special dish for the engagement party and recommended that it be a dish with rice, which also has a few saffron threads to give it color. Everyone was delighted by the eye-catching saffron added to the risotto, and the taste of parmesan, pieces of sausage, butter and bird broth did the rest.
There are a few guidelines to follow when preparing risotto:
– The broth should be added hot so as not to cut the cooking at any time. It is essential that.
– The rice you use must be firmly grained. The “arborio” and “carnaroli” classes have a high starch content and are therefore suitable for making risotto.
– While adding the broth, you need to stir from time to time, but after adding the cream and later Parmesan, you can not stop stirring, as it may stick.
And in case this Iberian ham and parmesan risotto doesn’t convince you, I have some alternatives in Family Kitchen that you might like more. To see them, you just need to click on the title in blue and this will take you to the corresponding recipe.
– Chicken curry risotto. I think this is a dish that will surprise you very pleasantly. You may find the mix of Indian and Italian cuisine strange to you, but believe me. You should try this dish.
– Creamy rice with fillet and mushrooms. This is not quite a risotto, but it is very close to it. A dish with ingredients available to most, making it ideal for everyday meals.
– Mushroom and shrimp risotto in Mycook Touch. We have prepared this recipe in the Taurus Mycook Touch robot. We are also adapting part of our kitchen to the new times and thanks to this everyone will be able to prepare a dish with a certain difficulty as risotto.
Ingredients for 6 people
1 – We start with the preparation of vegetable broth
We start by putting a lot of water and a handful of salt in a pan, along with the peppers, leeks, carrots and half an onion to make a vegetable broth. When it starts to boil, I will count about 20 minutes.
2 – We start preparing the risotto
When there are about 5 minutes left for the broth to be ready, we will put a flat pan on the fire with the butter so that it melts. When you do, we will put the ham shavings and cook them lightly. At this point we will add the sliced mushrooms and cook them as well.
3 – Stew the rice and start adding the broth
After cooking the mushrooms, we will add the rice and stew it a bit. From here we need to add a little broth and add while the rice is drunk.
4 – With the almost ready rice add the cream
As soon as we see that the rice has some time to finish cooking, we will add the cream and start stirring slowly but surely. It is important not to stop stirring, because it can stick.
5 – Then add the cheese
Shortly afterwards we will add the parmesan and mix so that it melts with the other components and everything is well integrated.
6 – Boil the rice to its optimal point
As soon as we mix the cheese well, we can remove the risotto from the heat and quickly sit down at the table to eat before it cools down and the cheese makes the risotto pasta.
7 – Serve and enjoy Iberian ham fish
And that’s it, friends, we finished our recipe for the day. Iberian ham and parmesan risotto, which is so delicious that when you taste it, you will cry with pure happiness. I said, I hope you prepare it at home and tell me what you think on social media. Just for today, I’ll see you in the next recipe, which I’ll post here, elsewhere, in Family Kitchen.
Thanks for reading.