Tomato & Prosciutto Risotto

Risottos are one of my favourite dishes. However, when it comes to cooking them I always have a phobia of the "constant stirring" part; that I will somehow burn it and ruin it. Thus, the only risottos I have ever made have been the "bake in the oven" type. I decided it was time I moved past this fear, as it surely couldn't be that hard! And it wasnt!

It was the prosciutto that drew me into this one. It asked for four slices, but being the greedy guts I am, when it comes to prosciutto, I bought 8 slices. In the end though, it didn't need it. The flavour of the risotto is so lovely that too much prosciutto makes it a bit sickly. So I do recommend sticking with the recipe and not being a glutton like me!

It was very easy, only a few ingredients, but fantastic subtle flavours. I'll definitely be doing this one again... and again.

1 litre chicken stock

4 large slices of prosciutto, cut in half crossways

2 tablespoons butter

2 garlic cloves, finely chopped

1 large leek, finely sliced

1 1/2 cups risotto rice

3 ripe roma tomatoes, diced

2 tablespoons dry sherry

4 tablespoons grated parmesan cheese

extra virgin olive oil, to serve

rocket, to serve

Bring the stock to the boil in a saucepan, then reduce to a low simmer.

Heat a large saucepan over medium heat and add the prosciutto. Cook on both sides until golden and crisp. Remove and drain on paper towels. Add the butter, garlic and leek to the saucepan and saute for 4-5 mins, or until the leek is soft and transparent. Add the rice and stir for a minute until the rice is well coated and the grains are glossy.

Ladle 250ml of stock into the pan and simmer, stirring until it is completely absorbed. Add another 250ml of stock and the chopped tomato. Cook, stirring, for a further few minutes until the stock is completely absorbed, then add another 250ml of stock. Cook until all the liquid has been absorbed, then test the rice to see if it is al dente. If it needs more cooking, add the remaining stock. Splash in the sherry and add half the parmesan, then lightly fold it through the risotto.

Spoon into four warmed pasta bowls and sprinkle with the remaining parmesan. Crumble the prosciutto into smaller pieces and scatter over the risotto. Drizzle with a little extra virgin olive oil and serve with a rocket salad. Serves 4.
E.