I am glad that everyone in my house loves to eat risotto. It seems such a silly dish, rice for dinner. But even Morgan, who in general does not like rice, loves risotto. I am not adverse to serving a vegetable risotto for dinner but ham, mmmm.
1 onion, finely diced
2 Tbsp. butter
1 Tbsp. olive oil
1 1/2 cups arborio rice
2-4 Tbsp. white wine (every risotto recipe calls for wine, which I never have so I use mirin, which I always have because you would never drink it)
6 cups vegetable or chicken stock
1 cup diced ham
1 cup frozen peas, thawed
1/2 cup freshly grated Parmesan or Romano cheese
Heat the stock in a 2 quart saucepan. Keep at a simmer.
In a large saucepan, heat the butter and oil. Gently cook the onion until translucent. Add the ham and heat through. Add the rice and fry for a couple minutes.
Add the wine, turn the heat to medium-low and cook until the rice absorbs the wine.
Add the stock, 1/2 cup at a time, cooking and stirring until absorbed. I like to stand around and drink a glass a wine and stir the risotto. But the rice does not need to be stirred constantly.
It will take about 30 minutes to cook the rice. If you run out of stock, add water. The dish will be a little soupy and the rice should be tender.
When you have about a cup of stock left, add the peas.
When done, turn off the heat and stir in the grated cheese.