New York City Chefs Daily Recipe for 02/20/2002 : Risotto with Ham, Pine Nuts, and Basil
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Risotto with Ham, Pine Nuts and Basil recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 02/20/2002 : Risotto with Ham, Pine Nuts, and Basil
"Risotto with Ham, Pine Nuts & Basil"
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"As we graze it grows"

3/4 cup pine nuts
3 tablespoons butter
1/2 cup finely chopped onion
4 ounces ham, preferably prosciutto, cut into 1/4 inch dice
3 cups Arborio rice
3/4 teaspoon salt
1/8 teaspoon pepper
6 to 8 cups of hot Chicken Stock or 2 - 14 1/2 ounce cans broth mixed with 4 cups of hot water
3 tablespoons chopped fresh basil
1/2 cup grated Parmesan cheese

In a medium frying pan, roast pine nuts over low heat 2 to 3 minutes, or until golden brown, shaking pan frequently.  Set aside.  In a large saucepan, melt 2 tablespoons butter over medium heat.  Cook onion 2 to 3 minutes, or until softened.  Add ham, rice, salt, and pepper and stir to coat evenly.  Add 2 cups stock and stir until absorbed, 5 to 6 minutes.  Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the center.  Process will take 15 to 18 minutes from the time you add the first stock.  Remove from the heat and stir in half the pine nuts, basil, remaining 1 tablespoon butter, and Parmesan cheese.  Garnish with remaining pine nuts. 
Serves 6.
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