The Philadelphia and ham risotto came to mind while I was looking inside my fridge.
Trying to figure out what to eat, a package of Philadelphia caught my eye.
It was near expiration and a small piece of cooked ham that needed to be used, so since I love risotto in all its forms, I decided to give it a try.
This risotto surprised everyone, an exceptional taste, a creamy risotto like rarely before and with ham and peas.
I must say I added a touch of color and extra flavor to everything.
Discover how to prepare it right after the photo, as always!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Philadelphia Risotto
- 1 1/2 cups Carnaroli rice
- 5 tablespoons frozen peas
- 1 shallot
- Half carrot
- 4 oz cooked ham (in a single slice)
- 5 oz fresh cream cheese (like Philadelphia)
- as needed Grana Padano DOP (grated)
- 2 pinches salt
- as needed black pepper
- 8 1/2 cups beef broth
- 3 tablespoons extra virgin olive oil
Preparation of Philadelphia and Ham Risotto
To prepare the Philadelphia and ham risotto first prepare the broth and keep it boiling.
Finely chop the carrot and shallot and sauté for a few minutes in a pan with some extra virgin olive oil.
Once the carrot and shallot have softened, add the rice and let it toast for a few minutes, then start adding boiling broth to cook the Philadelphia and ham risotto.
After 5 minutes of cooking, add the still frozen peas and the ham cut into small cubes and continue cooking.
When cooking is complete and the rice is still al dente and off the heat, add the Philadelphia and with decisive back and forth movements cream the risotto.
Add the grated Grana Padano, season with salt and pepper, and let the Philadelphia and ham risotto rest for 5 minutes before serving.
I leave you my FACEBOOK PAGE if you want to be updated every day with my new recipe just leave a like.
Annatorte recommends
The risotto should be eaten right after preparation otherwise it becomes overcooked, however, if you have any leftovers you can store them in the fridge for 2 days and make some croquettes, or bake it with some melting cheese added.
The risotto should be eaten right after preparation otherwise it becomes overcooked, however, if you have any leftovers you can store them in the fridge for 2 days and make some croquettes, or bake it with some melting cheese added.
