Prosciutto and Pesto Parcels Recipe #346692
Serve a stylish appetizer with this prosciutto and pesto parcels, filled with a flavourful white wine risotto. Store extra pesto in the refrigerator, it'll keep for around a week or so.
by English_Rose
1¼ hours | 30 min prep
SERVES 4
- 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
- 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.
- Stir in the garlic and cook for 8 minutes, until it starts to soften.
- 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.
- In a separate pan, bring the stock to a simmer.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat the process making 4 parcels in all.
- Peheat the broiler.
- 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.
- Broil for 2 minutes until the cheese is bubbling and serve at once.
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5 stars