Muscles / Fennel / Country Ham / Grape Tomato / Fresh Tarragon Risotto Recipe
Lunch Special
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over low heat and keep it warm.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced fennel, and cook for another 3-4 minutes until softened.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes, until the rice is lightly toasted.
- 4
Add Broth Gradually
Pour in one cup of the warm chicken broth into the rice mixture. Stir continuously until the liquid is absorbed. Repeat this process, adding one cup of broth at a time, and stirring until each addition is absorbed before adding the next. This should take about 15-20 minutes.
- 5
Incorporate Ham and Tomatoes
When the rice is creamy and al dente, stir in the diced country ham, halved grape tomatoes, and chopped fresh tarragon. Cook for an additional 2-3 minutes until heated through.
- 6
Finish with Cheese
Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- 7
Serve
Serve hot, garnished with additional fresh tarragon if desired.
