PHOTOGABBLE // BLOG POST

Risotto with leek and gammon.

May 5th, 2008

Ingredients:

• Rice
• Leek – sliced
• Mushrooms – diced
• Pepper – diced
• Gammon steak – diced
• Onion – sliced
• garlic salt
• Vegetable oxo (roughly 1 per 2 person serving)
• Chives
• Mixed herbs
• Basil
• Milk

How to make it:

In a large pan put the relevant amount of rice needed for the amount of people, add to this a decent amount of water covering the surface with an additional cm of water

To this crumble in the oxo cube, place a lid onto the pan and simmer for a few minutes before adding the onion, leek and gammon steak, stir thoroughly and re-cover for a further 5 minutes

One that time has passed add the mushrooms, herbs and chives excluding the basil, add more water if necessary and re-cover

Finally the risotto should be nearly done, add the basil and pepper along with a good helping of freshly ground black pepper, a small dash of milk and some garlic salt, (this milk makes the risotto taste slightly creamier, add the desired amount to taste) continue to stir for a further few minutes to reduce water content left in the pan,

Before serving check the rice is thoroughly, and add seasoning to taste

Serve with a few extra fresh chives and enjoy!!!

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Tags: Gammon, leek, milk, Mushroom