{"id":1651,"date":"2026-06-15T12:48:42","date_gmt":"2026-06-15T10:48:42","guid":{"rendered":"https:\/\/www.viruteo.com\/mushroom-and-ham-shavings-risotto\/"},"modified":"2026-06-15T12:48:42","modified_gmt":"2026-06-15T10:48:42","slug":"mushroom-and-ham-shavings-risotto","status":"publish","type":"post","link":"https:\/\/www.viruteo.com\/en\/mushroom-and-ham-shavings-risotto\/","title":{"rendered":"Mushroom and Ham Shavings Risotto"},"content":{"rendered":"
\n

Ingredients<\/h2>\n
\n
\n
    \n
  • 320g of rice (Arborio or Carnaroli variety to release the appropriate starch)<\/li>\n
  • 250g <\/strong>of mixed mushrooms (boletus, button mushrooms, portobello or cultivated mushrooms)<\/li>\n
  • 80g of Viruteo Iberian ham shavings<\/li>\n
  • 1 liter of chicken or vegetable broth (it must be very hot throughout the process)<\/li>\n
  • 1 small spring onion or half a white onion, finely chopped<\/li>\n
  • 100 ml of dry white wine<\/li>\n
  • 40g <\/strong>of cold butter (cut into cubes)<\/li>\n
  • 60g <\/strong>of grated Parmesan cheese<\/li>\n
  • Extra virgin olive oil, salt and pepper<\/li>\n<\/ul><\/div>\n

    Detailed step by step<\/h2>\n
    \n
      \n
    1. \n 1. Prepare the base and mushrooms:
      In a wide saucepan, heat a drizzle of olive oil. Add the chopped spring onion and cook gently until softened. Increase the heat slightly and add the chopped mushrooms. Cook until they release their water and begin to brown.\n <\/li>\n
    2. \n 2. Toast the rice:
      Add the rice to the pan with the mushrooms and spring onion. Stir for a couple of minutes until the grains become translucent around the edges (this is called toasting and helps prevent the grains from breaking).\n <\/li>\n
    3. \n 3. The wine and broth (Patience):
      Pour in the white wine and let the alcohol evaporate. Begin adding the hot broth, ladle by ladle. <\/p>\n
        \n
      • The secret: <\/strong>Don’t add the next ladle of broth until the rice has absorbed almost all of the previous one.<\/li>\n
      • Stir constantly:<\/strong> By stirring, the grains collide with each other and release the starch that creates the creaminess.<\/li>\n<\/ul>\n<\/li>\n
      • \n 4. Add the ham:<\/strong>
        Halfway through cooking (about 10 minutes), add half of the ham shavings. This will infuse the broth with the Iberian ham flavor while the rice cooks.\n <\/li>\n
      • \n 5. The Finishing Touch:
        When the rice is al dente (approximately 18 minutes), turn off the heat. Add the cold butter and Parmesan cheese. Stir vigorously with a wooden spoon until emulsified. Let it rest, covered, for 2 minutes.\n <\/li>\n
      • \n 6. Plating:
        Serve the risotto immediately in deep bowls. Top with the remaining shavings of Iberian ham and, if desired, a sprinkle of freshly ground black pepper.\n <\/li>\n<\/ol>\n

        \n Chef’s tip: Remember to keep the stock to a minimum in a parallel saucepan; adding it cold would stop the grain from cooking and ruin the creamy outer texture of the rice.\n <\/p><\/blockquote>\n<\/article>\n","protected":false},"excerpt":{"rendered":"

        Ingredients 320g of rice (Arborio or Carnaroli variety to release the appropriate starch) 250g of mixed mushrooms (boletus, button mushrooms, portobello or cultivated mushrooms) 80g of Viruteo Iberian ham shavings…<\/p>\n","protected":false},"author":1,"featured_media":1652,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-1651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t