Monday, 14 January 2008
Roast Ham Risotto with Mustard and Parsley
Risotto is such a good way of filling up cheaply. And an even better way of making good use of leftovers and fresh herbs.
I made a standard risotto, but instead of stock made a liquor from mushroom essence and porcini powder to add some depth. It gave the risotto great flavour and avoided the humuliation of having to use just water!
Mum's leftover roast ham made a great embellishment tasting salty, meaty and gorgeously sweet. I beat a good lump of butter and a few knobs of cheese into the rice before finishing it with a sprig of parsley which gave the dish some colour and a subtle peppery kick.