This is my all time favourite risotto recipe. I have made many risottos in my time, and most of the recipes and flavour combinations I come up with are inspired by ingredients we have at home already. I know I have posted a risotto recipe before, and now I look back at it, the addition of quinoa must have been a temporary glitch in my risotto making system. I have no idea what I was thinking.
I could happily eat this dish every night for dinner. Though I fear the daily use of prosciutto would drain my bank account rather quickly. Pancetta or (cooked) bacon would be great substitutes. Really, if you use the plain risotto recipe as a base, you can add just about anything.
1 1/2 cups arborio rice
1 cup white wine
1 litre chicken stock
garlic oil, for cooking
30 g parmesan cheese, grated
150 g sun-dried tomatoes, drained of oil and roughly chopped
7-8 slices of prosciutto, roughly torn
bunch of basil, washed, and leaves roughly chopped
parmesan cheese, grated, extra for serving
In a large heavy based pan on medium heat, heat the garlic oil (about 1 tbsp). Add the arborio rice and stir to coat the grains. Add the white wine. Stir occasionally, and allow the wine to be mostly absorbed by the rice.
Once most of the wine has been absorbed, add the chicken stock. Turn the heat down a little, as you don’t want to stock to boil. Place the lid of the pan on loosely. Stir occasionally, ensuring that the stock does not boil. The rice should absorb most of the stock in about 30-40 minutes. You do want this process to be slow.
Once most of the liquid has been absorbed by the rice, add the parmesan cheese, tomatoes, basil and prosciutto. Stir so all the ingredients are well distributed in the risotto. Turn the heat off and leave to sit for a couple of minutes.
Serve with an extra sprinkling of parmesan cheese.