Daily Recipe 03/31/04 : Risotto with Ham and Fennel
New York City

Risotto with Ham and Fennel on today's daily recipe from NYC Chef Dr. Delicious.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 03/31/04 : Risotto with Ham and Fennel
"Risotto with Ham and Fennel"
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1 large fennel bulb
3 1/2 ounces smoked ham, cut into 1/4 inch thick slices
1/4 cup extra virgin olive oil
1 small white onion, finely chopped
1 pound Arborio or other short grain rice
1/2 cup dry white wine
Salt and pepper
1 quart vegetable broth
2 ounces grated Parmesan cheese
1 ounce unsalted butter

Wash the fennel and slice thin, using an electric slicing machine if possible. Cut the ham slices into strips. Heat oil in a heavy pan, add chopped onion and cook over low heat until transparent (if needed, add a little hot broth to prevent onion from browning.) Add the fennel and ham and cook 7 to 8 minutes, adding more hot broth.  Reserve 2 tablespoons of this mixture.  Add the rice to the pan. Stir well and sauté on high heat for 1 minute.  Add the wine and season with salt and pepper.  Let the wine evaporate and continue cooking, adding the boiling vegetable broth, 1/2 cup at a time, stirring constantly, for about 15 minutes.  Add the 2 tablespoons of the reserved fennel and ham mixture and cook for another 5 minutes.  Remove from heat, and vigorously stir in the Parmesan cheese and butter. Cover the pan, let rest for a couple minutes before serving.  Serves 6.

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