Breakfast Style Risotto
4 Tbsp. Butter + Extra
2 Tbsp. Olive Oil
1/2 Tbsp. Garlic, Minced
1 C. Arborio Rice
1/4 C. Chopped Onions
4 1/2 C. Chicken Stock
1 Tsp. Fresh Cilantro, chopped
1/4 C. Honey Ham, Chopped (Or bacon)
1/2 C. White Wine (I chose Riesling for this dish)
1/4 C. Grated Parmesan Cheese
1/4 Crumbled Feta Cheese
Heat butter and olive oil in large pan at medium heat. Add garlic and rice and cook until golden brown. Add onions and cook for about 4 minutes. Add one cup of chicken stock. Let cook until rice has soaked up the stock. Continue adding stock 1/2 C. at a time. After the fourth cup of stock has been added, add ham and white wine. Mix and let rice soak up wine before adding the last half cup of stock. When last bit of stock is left, add about 1/2 Tbsp. of extra butter, Parmesan cheese to ensure it is nice and creamy. Remove from heat add Feta, and mix once more.
Serve on top of a toasted English Muffin, with a side of chopped fresh tomatoes.
