Christmas Risotto with Ham and Apricot

Melt the butter in a saucepan and brown the diced smoked ham until it achieves a golden finish while remaining tender (do not let it dry out or become crispy).

Add the dried apricots to the pan with the ham and butter, and let them brown until they become nicely amber-colored, being careful not to over-toast them.

Add the Arborio or Carnaroli rice and stir vigorously so it absorbs all the flavor from the butter, ham, and dried apricots.

Add the orange juice, allspice, black pepper (nutmeg), and about two pinches of salt, stirring intensely until the juice evaporates and the apricots begin to soften and break down.

Press the apricots against the side of the pan while stirring, forcing them to break down, creating a rich sauce that mixes with the rice, leaving small pieces of apricot suspended in the creamy base.

Begin adding the base broth (prepared previously with carrot, onion, and celery) in a generous amount all at once, stirring continuously. Cook until the rice is almost at the correct stage.

When the rice is almost *al dente*, return the reserved smoked ham to the pan.

Add a little fresh heavy cream to give the risotto a final sheen and complete the creaminess.

Serve the risotto immediately, topping with toasted almonds. Parmesan cheese is optional, as this risotto already has a complex flavor profile.