Ingredients
- 4 tablespoon unsalted butter
- 3 tablespoon large onions
- 2 tablespoon ribs of celery
- 2 clove garlic
- 1 pound arborio rice
- 1 cup excellent quality smoked country ham
- 1 tablespoon thyme leaves
- 1/2 cup dry white wine
- 2 quart white chicken or vegetable broth (either canned or your
- 3/4 pound Vermont cheddar
- 3/4 pound salt and pepper
Preparation
Baking Directions:
In a large sauté pan, heat 2 tablespoons butter over high heat.
Add onions and celery and cook slowly until caramelized; be careful not to burn.
When onions and celery are done, add garlic and cook for 1 minute.
Add rice and sauté while stirring with a wooden spoon for 5 to 7 minutes at low heat.
When rice begins to stick to bottom then add ham and fresh thyme and continue to stir.
Add wine and stir for 2 minutes, until nearly absorbed.
Ladle about 1 cup of simmering stock into rice.
Cook for about 2 minutes, stirring often, until stock is almost completely absorbed.
Add more stock, a cup at a time, stirring gently until broth is absorbed by the rice, before adding the next cup.
After about 15 minutes, begin tasting the rice.
At this point, add the stock with caution.
The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time.
Stir in all but 4 tablespoons of cheddar cheese and remaining 2 tablespoons of butter.
Season with salt and pepper to taste.
Garnish with cheese and serve.
