Prosciutto and Pesto Parcels

Ingredients

• 8 slices prosciutto
• 4 teaspoons parmesan cheese, grated

For the risotto

• 2 tablespoons extra virgin olive oil
• 2 ounces butter
• 4 shallots, finely chopped
• 2 garlic cloves, crushed
• 11 ounces arborio rice
• 1 cup white wine
• 6 cups vegetable stock
• 4 tablespoons parmesan cheese, grated
• salt

For the pesto

• 1 ounce fresh basil leaf
• 2 tablespoons pine nuts
• 2 garlic cloves, finely chopped
• 1 cup extra virgin olive oil
• 1 ounce parmesan cheese, grated
• 2 1/2 ounces pecorino cheese, grated

Directions

1. 1

   First make the risotto. Heat the olive oil and 1oz of butter in a large, deep frying pan. Add the shallots and fry gently for 5 minutes until soft.

2. 2

   Stir in the garlic and cook for 8 minutes, until it starts to soften.

3. 3

   Add in the Arborio rice and stir until it is glistening with butter. Add the wine and cook until all of it has been absorbed.

4. 4

   In a separate pan, bring the stock to a simmer.

5. 5

   Add a ladleful of hot stock to the rice and cook over a moderate heat for 3-5 minutes, stirring until the liquid has absorbed. Season with salt and freshly ground pepper.

6. 6

   Continue adding the stock, a ladleful at a time, until all or nearly all of it has been used and the rice is tender, this should take about 18 minutes from the first ladleful.

7. 7

   When the risotto is ready, remove from the heat and stir in the remaining butter, the basil and 4 tablespoons of grated Parmesan. The finished risotto should be quite fluffy but not soupy. Cover and set aside.

8. 8

   Meanwhile, make the pesto. Place the basil, pine nuts, garlic, olive oil, Parmesan, pecorino, salt and freshly ground pepper in a food processor and blend until combined.

9. 9

   Overlap two prosciutto slices into a cross. Place a generous dollop of risotto in the centre of the ham and wrap the ham over the risotto to make a parcel.

10. 10

    Repeat the process making 4 parcels in all.

11. 11

    Peheat the broiler.

12. 12

    Place a teaspoon of pesto on the top of each parcel (reserving the remaining pesto for future use) and sprinkle each parcel with a teaspoon of grated Parmesan.

13. 13

    Broil for 2 minutes until the cheese is bubbling and serve at once.