Oozing risotto with cured Spanish ham makes a luxuriously comforting dinner. Stirred through with nutty manchego, the dish is wrapped in silky goodness.
1 litre chicken stock
2 tbsp olive oil
2 shallots, finely diced
¼ head fennel, finely diced
100g Joselito ham
300g Arborio rice
150ml white wine
75g manchego cheese, finely grated, plus extra to serve
Extra-virgin olive oil, to serve
1. Pour the chicken stock into a saucepan and set over a medium heat to just warm through; you don’t want it to boil. Heat a medium sauté pan until warm, add the olive oil, shallots and fennel and sweat for a couple of minutes until softened but not coloured.
2. Roughly chop 60g of the ham and add to the pan. Turn the heat up to high and cook for another couple of minutes until just crispy. Add the rice and stir well to coat it in the shallot mixture, then pour in the wine and stir again.
3. Cook until the wine has almost disappeared, then add a couple of ladles of stock and turn the heat to low. Stir well, then continue to cook until all the stock has been absorbed before adding more. Keep cooking and stirring for 15–18 minutes until nearly all the stock has been absorbed and the rice is tender, with just a little bite left.
4. Meanwhile, slice the rest of the ham into strips. When the rice is tender, but a little liquid is left, stir in the manchego and season to taste. Spoon onto four plates, then scatter the sliced ham over the top and finish with some shavings of Manchego and a drizzle of extra-virgin olive oil.
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