ingredients

 

2 4 6 8 Servings

• 1 small gammon steak, smoked

• 500 ml fresh ready-made chicken stock

• 1 small leek

• 0.5 onion

• 1 small carrot

• 75 grams fine green beans

• 7 shiitake mushrooms

• 1 tablespoon fresh thyme

• 75 grams risotto rice

• 1 handful dried porcini mushrooms

• 125 ml OR 1 small glass white wine

• 1 bay leaf

• 1 tablespoon olive oil

implements

 

for cooking 2 servings

• large saucepan

• frying pan

instructions

 

1. Dice the ½ of onion and the carrot. Cut the leek into medium-thick rings.

2. In the large saucepan, heat 1 tablespoon of olive oil. Add the chopped onion, leek and carrot. Saute for a minute.

3. Add 75g of risotto rice and cook for another minute, stirring constantly. Pour in a small glass of white wine and cook until it almost evaporates.

4. Pour in 500ml of the chicken stock and throw in:
- a handful of porcini 
-  6-7 Shiitake mushrooms (cut in half if large), 
-  a bay leaf,
- 1 tablespoon of fresh thyme.

5. Season well and bring it to boil. Simmer for 16-17 minutes, stirring every couple of minutes to avoid burning.

6. Meanwhile, cut the gammon steak into the chunky strips and fry for a couple of minutes until it browns a little (you will only need to use some oil in the frying pan if the gammon has no fat on it; otherwise you don need it).

7. Cut 75g of green beans into 2cm lengths.

8. As soon as you are ready, add the green beans and the cooked gammon into the risotto for the reminder of its cooking time, ensuring there is at least 6 minutes of cooking time left.

9. Continue to stir the risotto and, if required, add a little more water to ensure it does not burn.

To serve - Simply spoon the risotto into a pasta bowl and decorate with fresh thyme.