Tasso Ham & Sweet Pea Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Gremolata

   In a mixing bowl, combine the sundried tomatoes, granola, parsley, and lemon zest. Mix well and set aside.

2. 2

   Make the Carotene Butter

   In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the grated carrot and sauté for about 3-4 minutes until softened. Set aside.

3. 3

   Cook the Risotto

   In a large pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic, sauté until translucent, about 5 minutes. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.

4. 4

   Add Broth Gradually

   Slowly add the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This should take about 18-20 minutes until the rice is creamy and al dente.

5. 5

   Incorporate Tasso Ham and Peas

   During the last 5 minutes of cooking, stir in the diced Tasso ham and sweet peas. Season with salt and black pepper to taste.

6. 6

   Finish the Risotto

   Remove from heat and stir in the grated Parmesan cheese and the remaining tablespoon of butter. Let it sit for a couple of minutes.

7. 7

   Plate and Serve

   Serve the risotto in bowls, topped with the sundried tomato-granola gremolata and a drizzle of carrot butter.