I have been waiting a whole year for this.
It has to be one of my favorite leftover recipes I have ever made. I think it will be one of your favorites too.
Cube up some of that baked ham you are going to have sitting forlornly in your refrigerator after tomorrow along with some of the pineapple that sat prettily on top, and toss them into a rich and comforting bowl of risotto. Maybe you turn around to say something to your Little Dude and a little bit (or maybe a lot a bit) of the sweet pan juices and glaze you used on the ham dribbles its way into your pan. I don’t know. It probably wouldn’t be the worst thing that ever happened in your kitchen. In fact, it might be one of the best.
The rice is creamy and rich with the salty cheddar cheese. The ham cubes offer a hearty filling bite, while the pineapple bursts with their sweet juice giving you that addicting salty-sweet contrast.
Oh and might I suggest swirling in a generous helping of Sriracha? It is definitely the right thing to do.
Mahalo, and Happy Easter.
1 tablespoon olive oil
1/4 cup finely diced onion
1 cup Arborio rice
1/2 tablespoon minced garlic
1/3 cup white wine
4 cups simmering chicken broth
1 cup simmering water
1 cup cubed ham
1/2 cup shredded cheddar
1/4 cup pineapple tidbits
In a large pan, heat olive oil and add onion. Cook until translucent and soft.
Add rice and garlic and toast for about 1 minute, stirring constantly.
Pour on white wine and stir until absorbed.
Ladle in the warm chicken broth about 1/3 cup at a time. Stir until the liquid is absorbed by the rice before adding more.
When all of the broth is gone, heat some water in a pot. Begin adding the water 1/3 cup at a time until the rice is soft and creamy (I used about 2/3 cup).
When the rice is done, stir in ham, cheese, and pineapple.