Irish Cheddar and Ham Risotto

I realize that this recipe is a bit late to share for Saint Patrick’s day…truth is, I had no specific menu planned for this year’s celebration. This recipe came together in the last minute, and it was just too good not to share. Who says that a tasty recipe should only be enjoyed one day out of the year anyway?

For this dish, I’m using a basic and classic risotto recipe and am enhancing it with diced ham and shredded Irish cheddar. Very simple and easy, yet the results make for a creamy and hearty risotto that could (and should) be enjoyed any day of the year!

A common ingredient in risotto is a bit of white wine, added to the toasted arborio rice just before you start to ladle on the chicken broth. For this particular recipe, a pale ale would also work beautifully. I opted to not use any alcohol in my version, and it was still amazingly tasty. But if you prefer to stick with the traditional method, a half cup of dry white wine or a pale ale is my suggestion.

Irish Cheddar and Ham Risotto

1 large shallot, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
1.5 cups uncooked Arborio rice
5 cups of low-sodium chicken broth
1/2 cup cooked ham, diced
4 ounces Irish cheddar cheese, shredded

Heat the low sodium chicken broth to near boiling, set aside.

In a medium saucepan, add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat. Add the shallots and cook until translucent. Add the rice, sautéeing until each grain is coated.

Once the rice is coated, add one ladle of hot chicken broth to the saucepan. Stir constantly while simmering. Repeat procedure (ladle and stir once the liquid is mostly absorbed) for around twenty minutes.

When you are down to the final two ladles of broth, stir in the ham and shredded cheese. Continue to ladle and stir, the cheese will melt into the risotto, turning it into a creamy consistency.

When all broth is incorporated, remove from heat, add the remaining 1 tablespoon of butter and stir well. Serve with crusty bread.