Porcini Ham Risotto

• 1 package (1 ounce) dried porcini mushrooms
• 2 cups boiling water
• 1/2 cup chopped shallots
• 1/3 cup butter, cubed
• 1 teaspoon minced garlic
• 1-1/2 cups uncooked arborio rice
• 1 cup white wine
• 3 cans (14-1/2 ounces each) chicken broth, warmed
• 1-1/2 cups diced fully cooked ham
• 5 ounces fontinella cheese, shredded
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper

1. In a large bowl, soak mushrooms in boiling water for 5 minutes or until completely hydrated; drain. In a Dutch oven, saute mushrooms and shallots in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer.
2. Stir in rice until completely coated with butter. Add wine; cook and stir for 2 minutes or until wine is absorbed. Add one can of broth; cook and stir until broth is absorbed. Repeat with remaining broth, adding one can at a time. Stir in the ham, cheese, salt and pepper; cook until cheese is melted and mixture is heated through.

porcini mushrooms, boiling water, shallots, butter, garlic, arborio rice, white wine, chicken broth, fully cooked ham, fontinella cheese, salt, white pepper

Taken from www.tasteofhome.com/recipes/porcini-ham-risotto/ (may not work)