Mushroom Risotto With Parma Ham - cooking recipe

Ingredients

2 tbsp olive oil
3 None shallots, finely diced
1 None garlic clove, crushed
1/4 lb oyster mushrooms, quartered
1/3 lb button mushrooms, halved
1 1/2 cup risotto rice
1/2 cup dry white wine
3 cups vegetable stock
3 oz cherry tomatoes, halved
2 oz grated Parmesan, plus extra to serve
3 oz arugula
8 None Parma ham slices

Preparation

Heat the oil in a pan, add the shallots and garlic and saute for 3-4 mins. Add the oyster mushrooms and button mushrooms and cook for 2-3 mins. Season then remove from the pan and set aside.
Stir the rice into the pan and saute for 1-2 mins. Pour in the wine and simmer until the liquid absorbs. Pour in the stock gradually, allowing the liquid to absorb before adding more. Stir frequently. It should take 20-25 mins before the rice is soft.
Stir the tomatoes into the risotto 5 mins before the end of cooking. Season. Stir in some of the Parmesan and the arugula. Divide between 4 bowls then sprinkle with extra Parmesan and serve with the Parma ham.