Ham and White Bean Risotto

Total time: 25 minutes


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1/2 medium onion, chopped
  • 1 tbs sage, crumbled
  • 1 tbs butter
  • 3/4 cup (2oz, 60gr) Parmesan cheese - freshly grated
  • Condimenti:
  • 1/2 medium onion, chopped
  • 8oz (240gr) ham, cut into small pieces
  • 15oz (450gr) white beans, (cannellini), rinsed, drained
  • 6oz (180gr) cooked sweet potato, cut into small chunks, optional
  • 1 tbs olive oil


  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter; add the 1/2 onion and sauté until transparent.
  • Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
  • Add white wine, sage and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)  When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before you add the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
  • Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
  • Condimenti:
  • While risotto is cooking, heat oil in small skillet.
  • Add the 1/2 onion and sauté until tender.
  • Add to ham, white beans, sweet potato and heat through.
  • Cover and keep warm until needed.