This is one of my favorite risottos. I tried to make it several time and was unhappy with the result.

The key is in good vegetable broth. And a little wine ;)


  • 1 carrot
  • 350 gr Champignons
  • half of the kohalrabi root
  • 3 garlic cloves
  • 1 onion
  • 2 tsp parsley
  • 1 bay leaf
  • 6 peppercorn
  • 5 sage leaves
  • little piece of rosemary
  • one handfull cherry tomatoes
  • little piece of celery root
  • 2 tbsp olive oil
  • 60 gr ham
  • 1 dcl white wine
  • 70 gr rice
  • 2 pinches salt
  • little parmesan
  • few drops of olive oil

Slice carrot, kohalrabi, celery, tomatoes. Slice onion and fry it a little without adding oil. Aroma will be much better.


Put everything in a pot. Add 2 garlic cloves, parsley, bay leaf, peppercorns and salt. Pour about 1 liter of water and bring it to boil. Reduce on medium heat and cook for 15 minutes. Add sage leaves and rosemary and cook for 5 more minutes. Strain vegetables. Set aside vegetable broth.

Slice champignons and ham.


Heat 2 tbsp olive oil and add minced garlic. After few seconds add sliced ham. Fry for about half minute. Add mushrooms in and cook for 10 minutes. Now it’s time to take champignons and ham out of the pot and add rice in. When rice absorb liquid that remained, add wine. Stirr risotto often by adding broth every time the rice become dry. Little by little. Cook for about 20-25 minutes depending how you like your rice. Turn off the heat. Add champignons and ham, grated parmesan and a splash of olive oil. Stirr and serve immediately.