Instructions

1. Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes.
2. Add the Arborio rice and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the rice is lightly toasted, about 4 minutes.
3. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
4. Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the rice is tender and almost all of the liquid is absorbed, 8 to 10 minutes
5. Stir in the ham, parmesan and parsley. Season with salt and pepper. Enjoy!

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