Thick and saucy, this country ham and summer vegetable–strewn rice dish is my Southern version of risotto. Like risotto, it gets its full-bodied, creamy texture from the starch released by the rice as it cooks.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Heat 1 tablespoon of the butter and the olive oil in a saucepan over medium heat until the butter melts. Add the rice and country ham and cook and stir for 2 to 3 minutes, until the rice is fully coated and the ham is slightly brown around the edges. Season with salt and pepper to taste. Add 2 cups of the broth and the thyme, stir just once, cover, and simmer for about 20 minutes, until most of the liquid is absorbed.
Step 2
Layer the zucchini, carrot, remaining 1/2 cup broth, and the heavy cream over the rice without stirring. Cover and simmer for about 8 minutes, just until the liquid is absorbed and the vegetables are tender.
Step 3
While the vegetables are cooking, heat the remaining 1 tablespoon butter in a skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the mushrooms and sauté until golden brown, about 3 minutes.
Step 4
Just before serving, stir the mushrooms, Parmesan cheese, and parsley into the rice and serve warm.
Sara’s Swaps
Step 5
To make a lighter version of this dish that feels just as indulgent, substitute strained Greek yogurt or more chicken broth for the heavy cream.
