🇧🇷 ChefTaico
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A recipe for a festive and flavorful risotto, combining the sweetness of dried apricots with the smokiness of glazed ham (tender), perfect for Christmas.
Recipe Video
Ingredients
- 1quantity_not_specified de Butter
- 1small_amount de Olive Oil
- 1quantity_not_specified de Glazed Ham (Tender)
- 1quantity_not_specified de Dried Apricots
- 1quantity_not_specified de Rice (for risotto)
- 1quantity_not_specified de Pepper
- 1quantity_not_specified de Salt
- 1quantity_not_specified de Orange Juice
- 1quantity_not_specified de Broth (vegetable or chicken stock)
- 1quantity_not_specified de Heavy Cream
- 1quantity_not_specified de Almonds (for finishing)
Instructions
In a separate pot, melt the butter with a little olive oil and brown the glazed ham well.
Dica: Make sure the glazed ham is nicely browned.
Remove the glazed ham from the pot and set aside.
In the same pot, add the chopped dried apricots and let them toast lightly, watching carefully as they can burn quickly.
Dica: The dried apricots should be lightly toasted.
Stir in the rice and pepper, mixing vigorously.
Season with salt and add the orange juice, stirring until the liquid evaporates, allowing the dried apricots to partially dissolve while maintaining a toasted texture.
Dica: The acidity of the juice helps develop the flavor.
Add the broth gradually and cook the risotto until the rice is al dente.
Dica: Add the broth little by little, as with a traditional risotto.
Stir in the reserved glazed ham and the heavy cream, mixing well to emulsify.
Serve the risotto immediately, finishing with chopped almonds sprinkled on top.
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Cuisine Type
brasileiraRequired Equipment
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