A good tip for cooking risotto is not to boil it. A risotto boiled is a risotto spoiled.
300g of leftover ham
3tbsps of honey
1tbsps of wholegrain mustard
1 cinnamon stick
For the rice
1 onion diced
2 cloves of garlic crushed
300g of Arborio rice (risotto rice)
1 litre of chicken stock
1 big handful of frozen peas (or fresh if you can get your hands on them)
2 knobs of butter
100mls of cream
A small bunch of flat leaf parsley
In a wide saucepan sweat down the onion and garlic for a minute and then stir in the rice. Heat the chicken stock in another saucepan and add 2 ladle fulls first to the rice. Place the rice on a low heat and stir every now and again to stop it from sticking. Add in a ladleful of stock every time the liquid reduces on the rice and repeat stirring until the small white grain in the centre of the rice has disappeared. Stir in the peas, cream and butter and cook out for 1-2mins.
In a frying pan add in the honey, wholegrain, cinnamon and ham. Allow to caramelise in a medium-high heat until golden, crispy, caramelised and delicious.
Serve the risotto in a bowl with the ham on top and chopped parsley.