Ingredients
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1/2 teaspoon saffron thread
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6 cups ham stock or 6 cups chicken stock
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3 tablespoons olive oil
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3 shallots, peeled &,minced
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2 stalks celery, chopped
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3 large mushrooms, minced
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2 cups arborio rice or 2 cups carnaroli rice
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1 cup diced cooked ham
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1 zucchini, grated
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salt
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1/2 cup grated parmesan cheese
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1/3 cup minced flat leaf parsley
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6 large dried shiitake mushrooms, crumbled
Instructions
- Clean and prepare all the vegetables.
- Heat the stock to a simmer and infuse the crumbled saffron in it.
- Meanwhile, heat the oil in a very large skillet.
- Saute the minced shallots, celery and the mushrooms.
- Add the rice and continue sauteing until the rice is opaque.
- If it browns slightly, that's fine.
- Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
- Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
- If you run out of stock before the rice is done you may add a little hot water.
- This will take 20 to 45 minutes, depending on the age of your rice.
- Newer rice cooks more quickly.
- If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
- Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
- When the rice is tender, stir in the Parmesan and the parsley.