Ham Hock Risotto

A ham hock and rice dish

• CuisineItalian
• CategoryPork
• CourseMain

Ingredients

• 1Smoked ham hock
• 2 tbspButter
• 200 gmsOnion, chopped
• 50 gmsGarlic, minced
• 1 ½ cupArborio rice
• 1 cupWhite wine
• 50 gmsPorcini mushrooms
• 2 tbspGrated Parmesan
• Salt

Preparation

1. Put ham hock in a pan and add enough water to cover it completely
2. Cover and place in oven at 130°C for 3 to 4 hours
3. Remove hocks from water, remove meat and skin and put the bones back in the water
4. Simmer and reduce to 2 cups
5. Chill and remove solidified fat off the top
6. Chop meat into small pieces
7. Pat dry some of the skin and chop into tiny squares
8. Heat butter in a pan and add chopped skin and fry till crisp
9. Add chopped onion and minced garlic and sauté under low heat till transparent
10. Add arborio rice and stir to coat the rice
11. Add white wine and stir till mostly absorbed
12. Add some of the stock and stir
13. Continue adding stock and after that, water, stirring till absorbed at each step
14. Add chopped ham and porcini mushrooms soaked in water and stir
15. Serve with grated parmesan on top