Mushroom Risotto With Parma Ham

• 2 tbsp olive oil
• 3 None shallots, finely diced
• 1 None garlic clove, crushed
• 1/4 lb oyster mushrooms, quartered
• 1/3 lb button mushrooms, halved
• 1 1/2 cup risotto rice
• 1/2 cup dry white wine
• 3 cups vegetable stock
• 3 oz cherry tomatoes, halved
• 2 oz grated Parmesan, plus extra to serve
• 3 oz arugula
• 8 None Parma ham slices

1. Heat the oil in a pan, add the shallots and garlic and saute for 3-4 mins. Add the oyster mushrooms and button mushrooms and cook for 2-3 mins. Season then remove from the pan and set aside.
2. Stir the rice into the pan and saute for 1-2 mins. Pour in the wine and simmer until the liquid absorbs. Pour in the stock gradually, allowing the liquid to absorb before adding more. Stir frequently. It should take 20-25 mins before the rice is soft.
3. Stir the tomatoes into the risotto 5 mins before the end of cooking. Season. Stir in some of the Parmesan and the arugula. Divide between 4 bowls then sprinkle with extra Parmesan and serve with the Parma ham.

olive oil, shallots, garlic, oyster mushrooms, button mushrooms, risotto rice, white wine, vegetable stock, cherry tomatoes, arugula, ham slices

Taken from recipes-plus.com/api/v2.0/recipes/16290 (may not work)