Risotto alla Castellana a fabulous and very easy first course! It is a recipe with incredible flavors, and the preparation is quick, for this reason I recommend Carnaroli rice that holds the cooking perfectly. Mushrooms and cooked ham are the main ingredients of this recipe. Finally, follow all the preparation secrets step by step, and you’ll make a risotto as good as the original! Excellent served hot and creamy just like the classics: Risotto alla Carbonara and Risotto with Pumpkin and Sausage but now, I’ll leave you with today’s recipe! If you try it, let me know in the comments.
If you’re looking for rice recipes, here are some you must not miss!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 653.80 (Kcal)
- Carbohydrates 84.92 (g) of which sugars 2.50 (g)
- Proteins 19.11 (g)
- Fat 24.74 (g) of which saturated 7.28 (g)of which unsaturated 5.07 (g)
- Fibers 2.34 (g)
- Sodium 1,075.83 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 onion
- as needed extra virgin olive oil
- 2 1/4 cups Carnaroli rice
- Half glass white wine
- 4 1/4 cups vegetable broth
- 1.06 oz dried mushrooms
- 5.3 oz cooked ham
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 oz Parmesan cheese
How to Make Risotto alla Castellana
Start by soaking the mushrooms, then set them aside. In a large pan, pour the oil and add the chopped onion.
Add the rice and toast it, then pour in the wine and let it evaporate.
Add the squeezed mushrooms and a few ladles of hot broth to start the cooking process. Stir with a wooden spoon and, at the same time, move the pan back and forth with a firm motion (basically, make the rice jump).
Each time the rice thickens, add broth until the set cooking time of the rice is reached. This way the starch from the rice will be released, resulting in a creamier texture.
At the end of cooking, add the diced ham and the cream. Turn off the heat.
Finish by adding a piece of butter and grated Parmesan cheese.
Preservation of Risotto alla Castellana
Risotto alla Castellana can be stored in the refrigerator until the next day.
FAQ
What is the best rice for risotto?
The best rice for risotto is definitely Carnaroli and Arborio.
How to cream the Risotto alla Castellana properly?
At the end of cooking, remove from heat and add a little butter and a moderate amount of grated hard cheese. This will make the risotto more flavorful.
Is it possible to substitute butter with extra virgin olive oil?
Yes, it can be a valid alternative to replace butter with extra virgin olive oil. The quantities can be subjective, but about two turns of oil should be sufficient.
