In a pot add 30ml olive oil and 30g butter let the butter start to bubble
Add 1/2 chopped medium onion, let it become transparent in colour, add 250g uncooked rice and let the rice absorb the oil butter mixture, stirring continuously then add 1/4 glass dry white wine and let it evaporate.
Add cooked ham (must be big one thick solid slice cut into little squares), peas and 1/2 packet of portobellini mushrooms sliced (should be dried porcini soaked in water)
Let all ingredients cook for a few minutes stirring continuously or it will stick to pot.
Prepare a chicken broth or make it with a chicken stock and gradually add it to your rice mixture a couple of ladles at a time until rice is cooked approx 20mins
At the end add 50ml of fresh cream and let it thicken.
Grate Parmesan cheese onto risotto when served.
Photo and recipe posted by Sabrina Merli
