In the middle of chestnut season and in time to start buying serrano hams, what better option than to include them in the same recipe. The three main ingredients in this dish drive me crazy: rice, jamon iberico, if possible, and chestnuts. I can feast on each of them separately; so with this elaboration, I'm going to enjoy it beautifully. It is a super tasty and easy to prepare recipes. Do you have your apron on? Well, let's go there.
Buy a good Spanish ham.
This recipe is made with ingredients that we usually have at home. The only thing a bit special, to call it that, is the rice, which you will use one called arboreal, Italian, perfect to give creaminess to this type of preparation thanks to its higher starch content. You already have chestnuts anywhere at this point in October, and ham, if you don't want to heat your head and play it safe and without leaving home, in the Jamón Pasión Ham Shop, you will find a great selection of Serrano hams, Iberian hams and cheap Spanish Hams, but high quality hams.
The Iberico Ham Risotto Recipe.
INGREDIENTS FOR 4 PEOPLE:
6 cloves of garlic
75 ml olive oil
300 g of leeks
500 g of rice
300 g of Iberico Ham from Jamón Pasión :)
Ground white pepper
1.5 l of mild meat or chicken broth.
Grated Parmesan cheese
7 chestnuts
A glass of white wine
A large onion
FOR THE CHESTNUT SAUCE:
You put the chestnuts from cold to boil for 20 minutes over low heat, having previously cut them in the ass. You let them cool, peel them and cut them into 4 or crush them a little with a mortar.
On the other hand, put half an onion in a pan and fry it well; Add a third of the white wine, let it reduce and add the chestnuts. Sauté everything for about 5 minutes over low heat. We pass everything through the shredder and reserve.
FOR THE RICE:
Sauté the chopped garlic, leeks and the other half onion in a pan with hot oil. Once they start to take color, add the rice and stir well. Next, we add the broth little by little, while the rice absorbs everything as you stir. We must add the broth as the rice remains dry, so that a creamy texture results. We add the ground pepper.
Some people sauté the ham at the beginning with the onion and leeks. I prefer to throw it almost at the end, that it remains raw. Of course, put half of the jamon serrano into small cubes and with the other half make the ham crisp. You just have to put it in the oven, between two baking papers, and put a weight on top, so that it does not shrink and you have a straight sheet. You put those pieces to finish the dish, as a decoration and it even gives the risotto a different texture, as it is crunchy.
FOR FINISHING:
When the rice is almost finished, we add the chestnut sauce and stir so that everything is well integrated, And even with the rice very hot, but no longer on fire, we add the Parmesan so that it melts while we stir. Ugh, my mouth is watering. I love cheese!
Don't worry about which ham leg to buy for this recipe. There are people who would throw their hands at their heads if you say to use Iberian ham for cooking, since they think that it should be tasted as is, alone. If my mother reads this, I know one who will feel alluded to.
There are cheap Serrano hams that are very, very good. Everyone does not like Iberian ham, as it has a good amount of fat infiltrated, and they prefer lean hams.
If you are more of that type, one of those who do not like the fat to melt in your mouth, but do not want a ham that is too lean, I recommend that you take a look at the Serrano hams from the Alpujarra of Granada, which are a real pass, and on top of it 100% natural, without preservatives or additives, just ham, salt, and the air of Sierra Nevada.
Well this has been it. I hope you liked the recipe and make it to your parents, partner or your children. Of course, always do it with passion, like us.