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.

　　

Ingredients

serves 6 to 8

　　2 tablespoons unsalted butter

　　1 tablespoon olive oil

　　1 cup long-grain white rice (preferably Carolina Gold)

　　2 ounces country ham, diced

　　Sea salt and freshly ground black pepper

　　2 1/2 cups low-sodium chicken broth

　　1 tablespoon fresh thyme

　　1 small zucchini, diced

　　1 carrot, diced

　　1/2 cup heavy cream

　　1/2 cup (3 ounces) sliced wild mushrooms, such as chanterelles, shiitakes, morels, or hedgehogs

　　1/2 cup (1 1/2 ounces) freshly grated Parmesan cheese

　　2 tablespoons chopped fresh parsley

　　

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.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.