Portobello And Artichoke Risotto

• 6 3/8 tablespoons carnaroli rice
• 1 artichoke
• 1 portobello mushroom large
• 1 onion small
• grated Parmesan cheese to taste
• dry white wine a splash
• 1 1/8 cups chicken broth mild
• ham Some, chopped
• salt
• ground black pepper
• olive oil

1. Heat broth in a large pot and bring to a boil.
2. Finely dice green onion and peeled artichoke.
3. Saute green onion in a pan with a tablespoon of olive oil.
4. Reduce heat, add rice and cook for a couple of minutes.
5. Pour in a little dry white wine, and start adding the stock, constantly stirring rice.
6. Once all the stock is added, simmer for 16 minutes, stirring occasionally.
7. Season with salt and pepper.
8. While the rice is cooking, saute diced portobello in a skillet.
9. When mushrooms are cooked, remove and set aside.
10. Fry the artichoke (previously cleaned and sliced) until golden brown.
11. Set aside.
12. Fry the ham.
13. Set aside.
14. When the rice is done, add some grated Parmesan cheese and stir.
15. To assemble, use a pastry ring.
16. Put the rice in the ring, cover with artichoke and top with portobello mushroom.
17. Garnish with fried ham.

carnaroli rice, artichoke, portobello mushroom, onion, parmesan cheese, white wine, chicken broth, ham some, salt, ground black pepper, olive oil

Taken from www.yummly.com/recipe/Portobello-and-Artichoke-Risotto-2049578 (may not work)